Chicken Quesadilla

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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 711kcal

Ingredients

Quesadillas

  • 2 TBSP Extra-virgin Olive Oil more for cooking the quesadillas
  • ½ cup Onion sliced thin
  • 1 cup Green Bell Pepper sliced thin
  • 8 oz Chicken Breast Boneless Skinless sliced into thin strips
  • ½ tsp Paprika
  • ¼ tsp Garlic Powder
  • ¼ tsp Ground Cumin
  • 2 large Tortilla Wraps
  • 1 cup Monterey Jack Cheese shredded
  • 4 TBSP Sour Cream
  • Salt to taste
  • Black pepper to taste

Homemade Lemonade

  • 1 cup Lemon Juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar to taste
  • Ice Cubes
US Customary - Metric

Instructions

  • Make the Quesadilla: Heat a non-stick pan over medium heat. Add the olive oil to the pan. Sauté the onion and bell pepper until they start to soften. Then add the chicken, paprika, garlic powder, and cumin, and season with salt and black pepper. Continue to sauté for about 5 minutes, until the chicken is browned and reaches an internal temperature of 160°F (71°C) using a thermometer. Remove the pan from the heat.
  • Spread the cheese onto the tortilla and top with the chicken mixture, then fold the tortilla in half.
  • Preheat a non-stick pan over medium-low heat. Add a small amount of olive oil to the pan.
  • Cook the quesadilla in the pan until golden brown on both sides and the cheese is melted.
  • Make the Lemonade: Combine the fresh squeezed lemon juice, water, and sugar in a pitcher. Stir until the sugar is dissolved.
  • Serve: Cut the quesadilla into wedges. Enjoy with homemade lemonade over ice.

Nutrition

Calories: 711kcal | Carbohydrates: 45g | Protein: 43g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 717mg | Potassium: 868mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1151IU | Vitamin C: 112mg | Calcium: 530mg | Iron: 3mg

Chicken Quesadilla

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
Calories 711 kcal

Ingredients
 
 

Quesadillas

  • 2 TBSP Extra-virgin Olive Oil more for cooking the quesadillas
  • ½ cup Onion sliced thin
  • 1 cup Green Bell Pepper sliced thin
  • 8 oz Chicken Breast Boneless Skinless sliced into thin strips
  • ½ tsp Paprika
  • ¼ tsp Garlic Powder
  • ¼ tsp Ground Cumin
  • 2 large Tortilla Wraps
  • 1 cup Monterey Jack Cheese shredded
  • 4 TBSP Sour Cream
  • Salt to taste
  • Black pepper to taste

Homemade Lemonade

  • 1 cup Lemon Juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar to taste
  • Ice Cubes

Instructions
 

  • Make the Quesadilla: Heat a non-stick pan over medium heat. Add the olive oil to the pan. Sauté the onion and bell pepper until they start to soften. Then add the chicken, paprika, garlic powder, and cumin, and season with salt and black pepper. Continue to sauté for about 5 minutes, until the chicken is browned and reaches an internal temperature of 160°F (71°C) using a thermometer. Remove the pan from the heat.
  • Spread the cheese onto the tortilla and top with the chicken mixture, then fold the tortilla in half.
  • Preheat a non-stick pan over medium-low heat. Add a small amount of olive oil to the pan.
  • Cook the quesadilla in the pan until golden brown on both sides and the cheese is melted.
  • Make the Lemonade: Combine the fresh squeezed lemon juice, water, and sugar in a pitcher. Stir until the sugar is dissolved.
  • Serve: Cut the quesadilla into wedges. Enjoy with homemade lemonade over ice.

Nutrition

Calories: 711kcalCarbohydrates: 45gProtein: 43gFat: 42gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 137mgSodium: 717mgPotassium: 868mgFiber: 4gSugar: 21gVitamin A: 1151IUVitamin C: 112mgCalcium: 530mgIron: 3mg
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