Breakfast Quesadilla with Chicken

Name: Breakfast Quesadilla with Chicken
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 2 Tortilla; 2 Egg, beaten; 180 g Chicken, diced; 60 g Cheese, grated; 80 g Pepper, sliced; 10 g Olive oil; 5 g Butter; 1 ½ g Salt; 1 g Black pepper, ground

Breakfast Quesadilla with Chicken · ready in 28 min · 2 servings · 562 kcal per serving · easy · 9 ingredients

A warm skillet quesadilla folds soft egg, juicy chicken, melted cheese, and sweet peppers into a crisp breakfast you can hold in 1 hand.

Prep: 10 min
Cook: 18 min
Total: 28 min
Serves: 2
kcal: 562
Difficulty: easy

Breakfast Quick (30 min or less)High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

2Tortilla
2Egg, beaten
180 gChicken, diced
60 gCheese, grated
80 gPepper, sliced
10 gOlive oil
5 gButter
1 ½ gSalt
1 gBlack pepper, ground

Equipment

stovetop, skillet, mixing bowl, whisk, cutting board, knife, spatula, plate, wide spatula, serving plate

Instructions

Mise En Place
Gather tortilla, egg, chicken, cheese, peppers, oil, butter, salt, pepper, a skillet, bowl, whisk, board, knife, spatula, and plate. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Cook Chicken
Heat 6 g olive oil in a skillet, add diced chicken, season with 1 g salt and 0.5 g black pepper, and cook until lightly golden. · 6 min
When it is done: Chicken reaches 74°C / 165°F at the thickest piece.
Soften Peppers
Add sliced peppers and 4 g olive oil to the chicken, then cook until the peppers soften and the chicken juices evaporate. · 3 min
What to look for: Peppers look glossy and slightly softened.
Scramble Egg
Transfer chicken and peppers to a plate, melt butter in the skillet, pour in beaten eggs, and stir until softly set. · 3 min
What to look for: Eggs are moist, soft, and just set.
Build Quesadilla
Place 1 tortilla in the skillet, layer half the cheese, egg, chicken, peppers, and remaining cheese, then cover with the second tortilla. · 3 min
What to look for: Filling is spread evenly and cheese touches both tortillas.
Grill And Flip
Cook until the bottom tortilla is crisp and spotted brown, flip with a wide spatula, and cook until the cheese melts. · 6 min
What to look for: Both sides are crisp with brown spots and melted cheese at the edge.
Serve Hot
Cut the quesadilla into 4 wedges and serve hot while the cheese is stretchy and the tortillas stay crisp. · 2 min
What to look for: Wedges hold their shape with visible melted cheese.

Nutrition (per serving)

kcal	562
Protein	40 g
Carbohydrates	34 g
of which sugars	3 g
Fat	29 g
of which saturated	12 g
Fibre	3 g
Sodium	962 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 1 months
Warm in a dry skillet over medium heat until the tortilla is crisp and the filling is hot.

Ingredient substitutions

Tortilla

Corn tortilla: Use enough smaller tortillas to match the same total weight.

Egg

Egg white: Use the same weight for a lighter filling with less richness.

Chicken

Chicken thigh: Use boneless skinless thigh for a juicier filling.

Cheese

Monterey Jack cheese: Melts smoothly and keeps the quesadilla mild.

Pepper

Green pepper: Gives a sharper pepper flavor and less sweetness.

Olive oil

Butter: Adds richer flavor but browns faster in the skillet.