Chicken Quesadilla

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Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 782kcal

Ingredients

Guacamole

  • 1 Avocado
  • 1/2 tsp Garlic powder
  • 1/4 tsp Ground cumin
  • 1/2 tsp Lime juice to taste
  • 1 TBSP Fresh cilantro chopped
  • 1/2 Jalapeño pepper optional
  • 2 oz Tortilla chips

Quesadilla

  • 2 TBSP Extra-virgin olive oil
  • 1/2 cup Onion sliced thin
  • 1/2 cup Green bell pepper sliced thin
  • 10 oz Chicken breast boneless skinless sliced into thin strips
  • 1/2 tsp Paprika
  • 1/4 tsp Garlic powder
  • 1/4 tsp Ground cumin
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup Monterey jack cheese shredded
  • 2 large Whole wheat tortilla

Cherry Lime Spritzer

  • 24 oz Sparkling water
  • 2 oz Lime juice
  • 1/4 cup Maraschino cherries
US Customary - Metric

Instructions

  • Make guacamole: Mash the avocado in a bowl with a fork until smooth. Stir in the remaining ingredients (except the chips). Season with salt and pepper to taste. Refrigerate until you are ready to serve.
  • Make the quesadilla: Heat a non-stick pan over medium heat. While heating, prep ingredients.
  • Prep quesadilla ingredients per instruction above.
  • Preheat a panini style grill or nonstick pan on medium low heat.
  • Add the oil to the pan. 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. Continue to sauté about 5 minutes, until the chicken is browned and reaches an internal temperature of 160 degrees using a thermometer. Then remove the pan from the 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 or pan until golden brown on both sides and cheese is melted.
  • Make the spritzer: Mix all ingredients together. Stir in some of the juice from the cherry jar to taste.
  • Serve: Cut the quesadilla into wedges. Enjoy with chips and guacamole, and cherry lime spritzer (over ice if desired).

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: 782kcal | Carbohydrates: 62g | Protein: 44g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 123mg | Sodium: 797mg | Potassium: 1162mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1683IU | Vitamin C: 63mg | Calcium: 374mg | Iron: 4mg

Chicken Quesadilla

No ratings yet
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings 2
Calories 782 kcal

Ingredients
 
 

Guacamole

  • 1 Avocado
  • 1/2 tsp Garlic powder
  • 1/4 tsp Ground cumin
  • 1/2 tsp Lime juice to taste
  • 1 TBSP Fresh cilantro chopped
  • 1/2 Jalapeño pepper optional
  • 2 oz Tortilla chips

Quesadilla

  • 2 TBSP Extra-virgin olive oil
  • 1/2 cup Onion sliced thin
  • 1/2 cup Green bell pepper sliced thin
  • 10 oz Chicken breast boneless skinless sliced into thin strips
  • 1/2 tsp Paprika
  • 1/4 tsp Garlic powder
  • 1/4 tsp Ground cumin
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup Monterey jack cheese shredded
  • 2 large Whole wheat tortilla

Cherry Lime Spritzer

  • 24 oz Sparkling water
  • 2 oz Lime juice
  • 1/4 cup Maraschino cherries

Instructions
 

  • Make guacamole: Mash the avocado in a bowl with a fork until smooth. Stir in the remaining ingredients (except the chips). Season with salt and pepper to taste. Refrigerate until you are ready to serve.
  • Make the quesadilla: Heat a non-stick pan over medium heat. While heating, prep ingredients.
  • Prep quesadilla ingredients per instruction above.
  • Preheat a panini style grill or nonstick pan on medium low heat.
  • Add the oil to the pan. 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. Continue to sauté about 5 minutes, until the chicken is browned and reaches an internal temperature of 160 degrees using a thermometer. Then remove the pan from the 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 or pan until golden brown on both sides and cheese is melted.
  • Make the spritzer: Mix all ingredients together. Stir in some of the juice from the cherry jar to taste.
  • Serve: Cut the quesadilla into wedges. Enjoy with chips and guacamole, and cherry lime spritzer (over ice if desired).

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: 782kcalCarbohydrates: 62gProtein: 44gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.04gCholesterol: 123mgSodium: 797mgPotassium: 1162mgFiber: 7gSugar: 20gVitamin A: 1683IUVitamin C: 63mgCalcium: 374mgIron: 4mg
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