Ingredients
Chicken Quesadilla
- 2 TBSP Extra-virgin olive oil plus more for cooking 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 for serving
- Salt to taste
- Black pepper to taste
Chia Fresca
- ½ cup Lemon juice freshly squeezed
- 16 oz Water
- 2 TBSP Maple syrup (or honey)
- ½ tsp Chia seeds
- pinch Salt
- Fresh mint for garnish
Instructions
- Prepare Ingredients as instructed
- Make the Quesadilla Filling: Heat olive oil in a non-stick pan over medium heat. Sauté the onion and green bell pepper until softened, about 5 minutes.
- Add the chicken strips, paprika, garlic powder, and ground cumin. Season with salt and black pepper. Cook for about 5–7 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
- Assemble the Quesadillas: Spread shredded Monterey Jack cheese onto one side of each tortilla. Spoon the cooked chicken mixture on top, then fold the tortilla in half to enclose the filling.
- Cook the Quesadillas: Heat a clean non-stick pan over medium-low heat with a small drizzle of olive oil. Cook each quesadilla for about 2–3 minutes per side, until golden brown and the cheese is melted. Transfer to a cutting board and slice into wedges.
- Make the Chia Fresca: Combine all the ingredients together. Stir well and let sit for 5 minutes to allow the chia seeds to bloom.
- Serve the quesadilla with sour cream, and chia fresca. Enjoy!
Nutrition
Calories: 618kcal | Carbohydrates: 27g | Protein: 40g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 497mg | Potassium: 817mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1148IU | Vitamin C: 88mg | Calcium: 511mg | Iron: 2mg
Chicken Quesadilla
Ingredients
Chicken Quesadilla
- 2 TBSP Extra-virgin olive oil plus more for cooking 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 for serving
- Salt to taste
- Black pepper to taste
Chia Fresca
- ½ cup Lemon juice freshly squeezed
- 16 oz Water
- 2 TBSP Maple syrup (or honey)
- ½ tsp Chia seeds
- pinch Salt
- Fresh mint for garnish
Instructions
- Prepare Ingredients as instructed
- Make the Quesadilla Filling: Heat olive oil in a non-stick pan over medium heat. Sauté the onion and green bell pepper until softened, about 5 minutes.
- Add the chicken strips, paprika, garlic powder, and ground cumin. Season with salt and black pepper. Cook for about 5–7 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
- Assemble the Quesadillas: Spread shredded Monterey Jack cheese onto one side of each tortilla. Spoon the cooked chicken mixture on top, then fold the tortilla in half to enclose the filling.
- Cook the Quesadillas: Heat a clean non-stick pan over medium-low heat with a small drizzle of olive oil. Cook each quesadilla for about 2–3 minutes per side, until golden brown and the cheese is melted. Transfer to a cutting board and slice into wedges.
- Make the Chia Fresca: Combine all the ingredients together. Stir well and let sit for 5 minutes to allow the chia seeds to bloom.
- Serve the quesadilla with sour cream, and chia fresca. Enjoy!
Nutrition
Calories: 618kcalCarbohydrates: 27gProtein: 40gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 137mgSodium: 497mgPotassium: 817mgFiber: 3gSugar: 18gVitamin A: 1148IUVitamin C: 88mgCalcium: 511mgIron: 2mg
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