Chicken Quesadilla

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2 servings
Calories: 599kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 1/2 cup Onion diced
  • 1/2 cup Green bell pepper diced
  • 4 oz Chicken breast boneless skinless sliced into thin strips
  • 1/2 tsp Paprika
  • 1/4 tsp Garlic powder
  • 1/4 tsp Ground cumin
  • 1/2 cup Monterey jack cheese shredded
  • 2 large Tortilla wraps
  • 2 tsp Sour cream
US Customary - Metric

Instructions

  • Heat a non-stick pan over medium heat. Once hot, add the oil. Sauté the onion and peppers until they start to soften. Then add in the chicken, paprika, garlic powder, cumin, and season with salt and pepper. Saute until the chicken is browned well and cooked to an internal temperature of 160 degrees using a thermometer. Then remove the pan from the heat.
  • Preheat a panini style grill.
    (Alternatively, use a nonstick pan on medium low heat)
  • Spread the cheese onto the tortilla and top with chicken mixture then fold the tortilla in half.
  • Cook the quesadilla on the panini grill until golden brown on both sides and cheese is melted.
    (if using a nonstick pan, cook on both sides to golden brown)
  • Cut into wedges. Serve with sour cream.

Notes

Pro Tip - watch the heat, don't be afraid to use a lower temperature so that the outside gradually comes to a golden brown while the cheese is melting. 

Nutrition

Calories: 599kcal | Carbohydrates: 23g | Protein: 38g | Fat: 40g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 701mg | Potassium: 514mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1256IU | Vitamin C: 34mg | Calcium: 461mg | Iron: 3mg

Chicken Quesadilla

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 599 kcal

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil
  • 1/2 cup Onion diced
  • 1/2 cup Green bell pepper diced
  • 4 oz Chicken breast boneless skinless sliced into thin strips
  • 1/2 tsp Paprika
  • 1/4 tsp Garlic powder
  • 1/4 tsp Ground cumin
  • 1/2 cup Monterey jack cheese shredded
  • 2 large Tortilla wraps
  • 2 tsp Sour cream

Instructions
 

  • Heat a non-stick pan over medium heat. Once hot, add the oil. Sauté the onion and peppers until they start to soften. Then add in the chicken, paprika, garlic powder, cumin, and season with salt and pepper. Saute until the chicken is browned well and cooked to an internal temperature of 160 degrees using a thermometer. Then remove the pan from the heat.
  • Preheat a panini style grill.
    (Alternatively, use a nonstick pan on medium low heat)
  • Spread the cheese onto the tortilla and top with chicken mixture then fold the tortilla in half.
  • Cook the quesadilla on the panini grill until golden brown on both sides and cheese is melted.
    (if using a nonstick pan, cook on both sides to golden brown)
  • Cut into wedges. Serve with sour cream.

Notes

Pro Tip - watch the heat, don't be afraid to use a lower temperature so that the outside gradually comes to a golden brown while the cheese is melting. 

Nutrition

Calories: 599kcalCarbohydrates: 23gProtein: 38gFat: 40gSaturated Fat: 15gTrans Fat: 1gCholesterol: 112mgSodium: 701mgPotassium: 514mgFiber: 2gSugar: 5gVitamin A: 1256IUVitamin C: 34mgCalcium: 461mgIron: 3mg
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