Did you know you can use our Zacusca to speed up your Sunday meal prep?
This High Protein Mexican Chicken Quesadilla with Zacusca Chilli recipe ticks all the boxes when it comes to helping you stay on track with your macros or simply just to have a quick and tasty weeknight dinner that even your kids will enjoy!
HINT ❗ You can swap the Zacusca Chilli for Zacusca Eggplant. Also, for a vegan option, simply swap the protein with some shredded firm tofu and the cheese with vegan cheese.
So here it goes:
High Protein Mexican Chicken Quesadilla with Zacusca Chilli
This High Protein Mexican Chicken Quesadilla with Zacusca Chilli recipe ticks all the boxes when it comes to helping you stay on track with your macros or simply just to have a quick and tasty weeknight dinner that even your kids will enjoy!
Ingredients
- Zacusca Chilli or Zacusca Eggplant
- 1 tbsp extra virgin olive oil
- 1/2 sachet taco seasoning
- 1 packet 250g mozarella shredded cheese
- 2 chicken breasts cut in steak size
- 8 low calorie high protein tortilla wraps
Instructions
- In a bowl coat the chicken steaks in the taco seasoning.
- In a hot pan, heat 1 tbsp extra virgin olive oil and add the chicken, turning after 2 minutes or until cooked through.
- Once the chicken is cooked, you can either shred it with a fork or cut it in thin strips.
- Fill one wrap with 1/8 of the chicken and a small handful of cheese and fold halfway.
- On a hot sandwich press or even in a hot pan, cook the quesadillas until golden on both sides and the cheese is nice and melted.
- We've paired these quesadillas with a delicious garden salad and a few dollops of Zacusca Chilli or Zacusca Eggplant
- These can also make a great addition to kids or work lunchboxes.
- Ole! A great quick and easy high protein recipe that all your family members will surely enjoy!
Notes
HINT ❗ For a vegan option, simply swap the protein with some shredded firm tofu and the cheese with vegan cheese.
