Chicken Quesadilla

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Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 599kcal

Ingredients

Chips and Salsa

  • 1 large Tomato quartered stem removed
  • 1 TBSP Tomato paste
  • 1 TBSP Red onion minced
  • 1 clove Garlic
  • 1/4 tsp Lime juice to taste
  • 1/2 TBSP Extra-virgin olive oil
  • 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
  • 1/2 cup Monterey jack cheese shredded
  • 2 large Tortilla wraps
  • 2 TBSP Sour cream optional

Lime Spitzer

  • 8 oz Sparkling water
  • 2 oz Lime juice
US Customary - Metric

Instructions

  • Make salsa: Prep salsa ingredients per instruction above. Add all ingredients (except the tortilla chips) to a blender or food processor and pulse until smooth. Season with salt and pepper to taste. Refrigerate until you are ready to serve.
  • Make guacamole: Prep guacamole ingredients per instruction above. In a bowl, mash the avocado with a fork until it is smooth. Add the remaining ingredients and stir. Season with salt and pepper to taste. Add more lime juice to taste if desired. 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 spritzer: mix all ingredients together.
  • Serve: Cut the quesadilla into wedges. Enjoy with sour cream, chips and salsa, and 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: 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
Prep Time 30 minutes
Cook Time 25 minutes
Servings 2
Calories 599 kcal

Ingredients
 
 

Chips and Salsa

  • 1 large Tomato quartered stem removed
  • 1 TBSP Tomato paste
  • 1 TBSP Red onion minced
  • 1 clove Garlic
  • 1/4 tsp Lime juice to taste
  • 1/2 TBSP Extra-virgin olive oil
  • 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
  • 1/2 cup Monterey jack cheese shredded
  • 2 large Tortilla wraps
  • 2 TBSP Sour cream optional

Lime Spitzer

  • 8 oz Sparkling water
  • 2 oz Lime juice

Instructions
 

  • Make salsa: Prep salsa ingredients per instruction above. Add all ingredients (except the tortilla chips) to a blender or food processor and pulse until smooth. Season with salt and pepper to taste. Refrigerate until you are ready to serve.
  • Make guacamole: Prep guacamole ingredients per instruction above. In a bowl, mash the avocado with a fork until it is smooth. Add the remaining ingredients and stir. Season with salt and pepper to taste. Add more lime juice to taste if desired. 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 spritzer: mix all ingredients together.
  • Serve: Cut the quesadilla into wedges. Enjoy with sour cream, chips and salsa, and 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: 599kcalCarbohydrates: 23gProtein: 38gFat: 40gSaturated Fat: 15gTrans Fat: 1gCholesterol: 112mgSodium: 701mgPotassium: 514mgFiber: 2gSugar: 5gVitamin A: 1256IUVitamin C: 34mgCalcium: 461mgIron: 3mg
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