High Protein Chicken & Chorizo Quesadillas · PrimedTable
Mexican🍞 Bread & bakery
High Protein Chicken & Chorizo Quesadillas
⏱ 45 min🍽 Serves 4
High-protein quesadilla meal prep with 42g protein per serving. Filled with seasoned chicken, Spanish chorizo, charred fajita vegetables, and topped with cheddar cheese. Served with chipotle yoghurt sauce for dipping. Easy to make and freeze-friendly.
High-protein
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Adapted from a video by Chef Jack Ovens
This Meal Prep Tastes Like Fast Food (43g Protein)
▶ Tap a timecode to jump to roughly that moment in the video.
1
Prepare the chipotle yoghurt sauce by combining Greek yoghurt, chopped chipotles in adobo, adobo sauce, lime juice, and minced garlic in a bowl. Season with salt and pepper, then mix until smooth. Divide into two portions—one for filling the quesadillas and one to refrigerate for dipping.
2
Finely dice the Spanish chorizo into thin pieces. Cut the chicken breasts into small, even cubes by butterflying first, then slicing and cutting as needed.
3
Thinly slice the onion and both red and green bell peppers. Stand the peppers upright and slice around the core to minimize seeds and pith.
4
Freshly grate 225g of cheddar cheese on a box grater, or use pre-shredded cheese if preferred.
5
Place chorizo in a cold pan over medium heat and cook for 3–4 minutes until the edges crisp and fat renders out completely. Remove with a slotted spoon and set aside, keeping the rendered fat in the pan.
6
Add the cubed chicken to the chorizo fat over medium-high heat. Season with chilli powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 2–3 minutes until golden outside and cooked through. Return the chorizo to the pan, add fresh coriander and lime juice, toss together, then transfer to a bowl.
7
Heat olive oil in the pan over medium-high heat. Add the sliced onion and capsicums, season with salt and pepper, and cook for 6–8 minutes, stirring occasionally, until softened with charred edges. Transfer to a plate and set aside.
8
Add half a tablespoon of butter to a wiped or fresh pan over medium-low heat and swirl to coat. Place the first tortilla in the pan and spread to coat with butter.
9
Spread one-sixth of the chipotle yoghurt sauce evenly across the tortilla, leaving a small border. Distribute one-sixth of the grated cheddar over the sauce, spreading to the border.
10
Add one-third of the chicken and chorizo mixture, spreading evenly to the border. Top with one-third of the fajita vegetables, distributed evenly. Add another sixth of cheese as the binding second layer.
11
Place the second tortilla on top and press down firmly with a spatula or weight to keep everything compact. Cook over medium-low heat for 3–4 minutes with the weight on top until the bottom is deep golden and the cheese has melted evenly.
12
Transfer the quesadilla to a plate, flip it on the plate, then slide it back into the pan for safety. Cook the other side for 2–3 minutes until golden and crispy. Allow to rest for 2 minutes before cutting.
13
Cut the quesadilla in half both ways to create quarters. The recipe makes three whole quesadillas, yielding 12 quarters total. Serve 2–3 pieces per meal prep container and enjoy with the reserved chipotle yoghurt sauce for dipping.
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