Jalapeno Chicken Quesadilla

A quick and easy, high protein dinner made up of jalapenos, healthy fats, plant, and animal based protein.

Eating Style: Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 1


  • 1 rice tortilla
  • 1/2 leftover chicken breast, diced
  • 1/4 cup black beans, drained and rinsed
  • 1 yellow onion, sliced
  • 1/4 red pepper, diced
  • 1/4 avocado, sliced
  • 2 tablespoon mozzarella Daiya cheese or other non-dairy cheese
  • 1 tablespoon extra virgin coconut oil
  • 1 tablespoon jalapenos, diced
  • 1 tablespoon fresh cilantro, minced
  • 1/8 teaspoon herbamare or Himalayan rock salt


  1. Preheat grill or if you don’t have a grill, preheat oven to 375F and line a cookie sheet with parchment paper or a silicon baking mat.
  2. Heat coconut oil in a cast iron pan over medium heat. Once melted, add onions and saute for 3-5 minutes. Add herbamare and red pepper and cook for 1 minute.
  3. Remove from heat.
  4. Place all remaining ingredients on half of the tortilla. Fold over and place on the grill. Push down with the top and allow to cook for 1 minute, or until cheese is melted. If cooking in the oven, place on the prepared cookie sheet and bake for 8-10 minutes.

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Nutrition Information Per Serving

  • Calories: 565
  • Calories from Fat: 204
  • Total Fat: 22.6
  • Saturated Fat: 5 g
  • Cholesterol: 77> mg
  • Sodium: 790 mg
  • Carbs: 51.9 g
  • Dietary Fiber: 11.2 g
  • Net Carbs: 40.7 g
  • Sugars: 6.4 g
  • Protein: 37 g