Chicken Quesadilla Meal Prep

Scale the recipe

Ingredients

• Chicken breast
  $ per lb · prices vary by store
• Flour tortillas (10-inch)
  $ per ea · prices vary by store
• Shredded cheddar cheese
  $ per oz · prices vary by store
• Yellow onion
  $ per ea · prices vary by store
• Bell pepper
  $ per ea · prices vary by store
• Taco seasoning
  $ per tbsp · prices vary by store
• Olive oil
  $ per tbsp · prices vary by store
• Salt
  $ per tsp · prices vary by store
• Lime
  $ per ea · prices vary by store
• Cilantro, chopped
  $ per cup · prices vary by store

Steps

1. Rub the chicken with the taco seasoning and salt. Rest 10 minutes.
2. Sear in 1 tbsp of the olive oil over medium-high heat, 6-7 minutes per side, until the internal temperature reaches 165°F. Rest 5 minutes, then dice.
3. In the same skillet, saute the diced onion and bell pepper in the remaining 1 tbsp of olive oil until soft, about 5 minutes.
4. On half of each of the tortillas, layer some of the cheese, the chicken, peppers, and onions. Add a squeeze of the lime juice and a pinch of the cilantro, then top with more cheese so it glues the quesadilla shut. Fold in half.
5. Cook each quesadilla in a dry skillet over medium heat, 2-3 minutes per side, until golden and the cheese is melted.
6. Rest 2 minutes and cut into wedges. For meal prep: refrigerate up to 4 days and reheat in a hot skillet 2-3 minutes per side to re-crisp.