Chicken Quesadilla

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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 601kcal

Ingredients

Quesadillas

  • 2 TBSP Extra-virgin olive oil more for cooking
  • 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
  • Salt to taste
  • Black pepper to taste
  • 2 large Tortilla wraps
  • 1 cup Monterey jack cheese shredded
  • 4 TBSP Sour cream

Homemade Lemonade

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

Instructions

  • Heat a non-stick pan over medium heat. Add olive oil to the pan.
  • Sauté the onion and bell pepper until softened.
  • Add the chicken, paprika, garlic powder, and cumin. Season with salt and black pepper. Continue to sauté for about 5 minutes, until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
  • Spread the cheese onto each tortilla, then top with the chicken mixture and fold in half.
  • Preheat a non-stick pan over medium-low heat. Add a small amount of olive oil.
  • Cook the quesadilla until golden brown on both sides and the cheese is melted.
  • In a pitcher, combine the fresh squeezed lemon juice, water, and sugar. Stir until the sugar is dissolved.
  • Cut the quesadilla into wedges and serve with sour cream and homemade lemonade over ice.

Nutrition

Calories: 601kcal | Carbohydrates: 33g | Protein: 36g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 1532mg | Potassium: 819mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1127IU | Vitamin C: 110mg | Calcium: 493mg | Iron: 2mg

Chicken Quesadilla

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
Calories 601 kcal

Ingredients
 
 

Quesadillas

  • 2 TBSP Extra-virgin olive oil more for cooking
  • 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
  • Salt to taste
  • Black pepper to taste
  • 2 large Tortilla wraps
  • 1 cup Monterey jack cheese shredded
  • 4 TBSP Sour cream

Homemade Lemonade

  • 1 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar to taste
  • Ice cubes

Instructions
 

  • Heat a non-stick pan over medium heat. Add olive oil to the pan.
  • Sauté the onion and bell pepper until softened.
  • Add the chicken, paprika, garlic powder, and cumin. Season with salt and black pepper. Continue to sauté for about 5 minutes, until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
  • Spread the cheese onto each tortilla, then top with the chicken mixture and fold in half.
  • Preheat a non-stick pan over medium-low heat. Add a small amount of olive oil.
  • Cook the quesadilla until golden brown on both sides and the cheese is melted.
  • In a pitcher, combine the fresh squeezed lemon juice, water, and sugar. Stir until the sugar is dissolved.
  • Cut the quesadilla into wedges and serve with sour cream and homemade lemonade over ice.

Nutrition

Calories: 601kcalCarbohydrates: 33gProtein: 36gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 122mgSodium: 1532mgPotassium: 819mgFiber: 3gSugar: 21gVitamin A: 1127IUVitamin C: 110mgCalcium: 493mgIron: 2mg
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