High Protein – Jalapeno Chicken Quesadilla


  • 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 tbsp mozzarella Daiya cheese or other non-dairy cheese
  • 1 tbsp extra virgin coconut oil
  • 1 tbsp jalapenos, diced
  • 1 tbsp fresh cilantro, minced
  • 1/8 tsp 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.

**** Makes one Quesadilla