Ingredients
Chicken Quesadilla
- 2 TBSP Extra-virgin olive oil plus more for cooking the quesadillas
- ½ cup Onion thinly sliced
- 1 cup Green bell pepper thinly sliced
- 8 oz Chicken breast boneless skinless thinly sliced
- 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 (for serving)
Sparkling Chia Fresca
- ½ cup Lemon juice
- 16 oz Sparkling water
- 2 TBSP Maple syrup or honey (your choice)
- ½ tsp Chia seeds
- Pinch Salt
- Fresh mint for garnish
Instructions
- Heat a nonstick pan over medium heat and add the olive oil.
- Sauté the onion and green bell pepper until softened, about 3–4 minutes.
- Add the chicken strips to the pan along with paprika, garlic powder, cumin, salt, and black pepper.
- Cook, stirring frequently, for about 5 minutes or until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
- Lay one tortilla flat and evenly spread shredded cheese on one half.
- Add half of the chicken mixture on top of the cheese, then fold the tortilla in half to enclose the filling. Repeat with the remaining tortilla.
- Heat a nonstick pan over medium-low heat and lightly grease it with olive oil.
- Cook each quesadilla for 2–3 minutes per side or until golden brown and the cheese is melted. Remove from the pan and slice into wedges.
- Combine all the ingredients for the chia fresca. Let sit for 5 minutes to allow the chia seeds to expand, then stir again.
- Serve the quesadilla with sour cream optional and sparkling chia fresca.
Nutrition
Calories: 600kcal | Carbohydrates: 31g | Protein: 36g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 1570mg | Potassium: 810mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1124IU | Vitamin C: 87mg | Calcium: 522mg | Iron: 2mg
Chicken Quesadilla
Ingredients
Chicken Quesadilla
- 2 TBSP Extra-virgin olive oil plus more for cooking the quesadillas
- ½ cup Onion thinly sliced
- 1 cup Green bell pepper thinly sliced
- 8 oz Chicken breast boneless skinless thinly sliced
- 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 (for serving)
Sparkling Chia Fresca
- ½ cup Lemon juice
- 16 oz Sparkling water
- 2 TBSP Maple syrup or honey (your choice)
- ½ tsp Chia seeds
- Pinch Salt
- Fresh mint for garnish
Instructions
- Heat a nonstick pan over medium heat and add the olive oil.
- Sauté the onion and green bell pepper until softened, about 3–4 minutes.
- Add the chicken strips to the pan along with paprika, garlic powder, cumin, salt, and black pepper.
- Cook, stirring frequently, for about 5 minutes or until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
- Lay one tortilla flat and evenly spread shredded cheese on one half.
- Add half of the chicken mixture on top of the cheese, then fold the tortilla in half to enclose the filling. Repeat with the remaining tortilla.
- Heat a nonstick pan over medium-low heat and lightly grease it with olive oil.
- Cook each quesadilla for 2–3 minutes per side or until golden brown and the cheese is melted. Remove from the pan and slice into wedges.
- Combine all the ingredients for the chia fresca. Let sit for 5 minutes to allow the chia seeds to expand, then stir again.
- Serve the quesadilla with sour cream optional and sparkling chia fresca.
Nutrition
Calories: 600kcalCarbohydrates: 31gProtein: 36gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 122mgSodium: 1570mgPotassium: 810mgFiber: 3gSugar: 19gVitamin A: 1124IUVitamin C: 87mgCalcium: 522mgIron: 2mg
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