Chicken Quesadilla

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Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 560kcal

Ingredients

Chicken Quesadilla

  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Onion thinly sliced
  • 1 cup Green bell pepper thinly sliced
  • 8 oz Chicken breast boneless skinless sliced into thin strips
  • 1/2 tsp Paprika
  • 1/4 tsp Garlic powder
  • 1/4 tsp Ground cumin
  • Salt
  • Black pepper
  • 2 Whole wheat tortilla wraps burrito size
  • 1/3 cup Monterey Jack cheese shredded
  • Sour cream (optional)

Black Beans

  • 1 tsp Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 2 TBSP Red onion minced
  • 1/2 tsp Ground cumin
  • 1 cup Black beans with liquid
  • 1 TBSP Fresh cilantro chopped
  • 1/4 cup Water
  • Salt
  • Black pepper

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes
US Customary - Metric

Instructions

  • Heat olive oil in a non-stick pan over medium heat. Add onion and green bell pepper and sauté until softened.
  • Add chicken, paprika, garlic powder, ground cumin, salt, and black pepper. Cook, stirring occasionally, until chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
  • Place tortilla wraps on a clean surface. Sprinkle Monterey Jack cheese over one half of each tortilla.
  • Spoon the cooked chicken mixture over the cheese and fold each tortilla in half to enclose the filling.
  • For the black beans, heat olive oil in a saucepan over medium heat. Add garlic and red onion and sauté until the onion begins to soften.
  • Stir in ground cumin, then add black beans with liquid and water. Season with salt and black pepper and simmer for 15–20 minutes. Remove from heat and stir in chopped cilantro.
  • Heat a non-stick pan over medium-low heat and lightly coat with olive oil. Cook quesadillas until golden brown on both sides and cheese is melted. Remove from heat and cut into wedges.
  • Pour sparkling water over lemon slices.
  • Serve the chicken quesadilla with black beans and lemon sparkling water.

Nutrition

Calories: 560kcal | Carbohydrates: 58g | Protein: 43g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 612mg | Potassium: 1067mg | Fiber: 15g | Sugar: 8g | Vitamin A: 742IU | Vitamin C: 95mg | Calcium: 316mg | Iron: 5mg

Chicken Quesadilla

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 30 minutes
Servings 2
Calories 560 kcal

Ingredients
 
 

Chicken Quesadilla

  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Onion thinly sliced
  • 1 cup Green bell pepper thinly sliced
  • 8 oz Chicken breast boneless skinless sliced into thin strips
  • 1/2 tsp Paprika
  • 1/4 tsp Garlic powder
  • 1/4 tsp Ground cumin
  • Salt
  • Black pepper
  • 2 Whole wheat tortilla wraps burrito size
  • 1/3 cup Monterey Jack cheese shredded
  • Sour cream (optional)

Black Beans

  • 1 tsp Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 2 TBSP Red onion minced
  • 1/2 tsp Ground cumin
  • 1 cup Black beans with liquid
  • 1 TBSP Fresh cilantro chopped
  • 1/4 cup Water
  • Salt
  • Black pepper

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes

Instructions
 

  • Heat olive oil in a non-stick pan over medium heat. Add onion and green bell pepper and sauté until softened.
  • Add chicken, paprika, garlic powder, ground cumin, salt, and black pepper. Cook, stirring occasionally, until chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
  • Place tortilla wraps on a clean surface. Sprinkle Monterey Jack cheese over one half of each tortilla.
  • Spoon the cooked chicken mixture over the cheese and fold each tortilla in half to enclose the filling.
  • For the black beans, heat olive oil in a saucepan over medium heat. Add garlic and red onion and sauté until the onion begins to soften.
  • Stir in ground cumin, then add black beans with liquid and water. Season with salt and black pepper and simmer for 15–20 minutes. Remove from heat and stir in chopped cilantro.
  • Heat a non-stick pan over medium-low heat and lightly coat with olive oil. Cook quesadillas until golden brown on both sides and cheese is melted. Remove from heat and cut into wedges.
  • Pour sparkling water over lemon slices.
  • Serve the chicken quesadilla with black beans and lemon sparkling water.

Nutrition

Calories: 560kcalCarbohydrates: 58gProtein: 43gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 89mgSodium: 612mgPotassium: 1067mgFiber: 15gSugar: 8gVitamin A: 742IUVitamin C: 95mgCalcium: 316mgIron: 5mg
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