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
Chips and Guacamole
- 1 Avocado cut in half
- 2 tsp Fresh cilantro chopped
- 1 TBSP Lime juice
- 1/4 tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 2 oz Tortilla chips
Strawberry Basil Chia Fresca
- 1 cup Frozen strawberries sliced
- ½ cup Lemon juice
- 1 TBSP Honey or maple syrup, (adjust to taste)
- 16 oz Water
- ½ tsp Chia seeds
- 3 Fresh basil leaves
- pinch Salt
- Ice cubes for serving
Instructions
- Prepare the ingredients as instructed above.
- Make the guacamole: Scoop out the flesh of the avocado and mash it in a bowl with a fork. Add the chopped cilantro, lime juice, garlic powder, salt, and pepper. Mix until combined and it reaches your desired consistency. Refrigerate in a sealed container until ready to serve.
- 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.
- Prepare the chia fresca: Combine all the ingredients together. Stir well and let sit for 5 minutes to allow the chia seeds to bloom.
- Cut the quesadilla into wedges and serve with chips and guac and strawberry basil chia fresca.
Nutrition
Calories: 876kcal | Carbohydrates: 55g | Protein: 40g | Fat: 59g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Trans Fat: 0.03g | Cholesterol: 122mg | Sodium: 1633mg | Potassium: 1320mg | Fiber: 11g | Sugar: 17g | Vitamin A: 1314IU | Vitamin C: 99mg | Calcium: 541mg | Iron: 3mg

Chicken Quesadilla
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
Chips and Guacamole
- 1 Avocado cut in half
- 2 tsp Fresh cilantro chopped
- 1 TBSP Lime juice
- 1/4 tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 2 oz Tortilla chips
Strawberry Basil Chia Fresca
- 1 cup Frozen strawberries sliced
- ½ cup Lemon juice
- 1 TBSP Honey or maple syrup, (adjust to taste)
- 16 oz Water
- ½ tsp Chia seeds
- 3 Fresh basil leaves
- pinch Salt
- Ice cubes for serving
Instructions
- Prepare the ingredients as instructed above.
- Make the guacamole: Scoop out the flesh of the avocado and mash it in a bowl with a fork. Add the chopped cilantro, lime juice, garlic powder, salt, and pepper. Mix until combined and it reaches your desired consistency. Refrigerate in a sealed container until ready to serve.
- 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.
- Prepare the chia fresca: Combine all the ingredients together. Stir well and let sit for 5 minutes to allow the chia seeds to bloom.
- Cut the quesadilla into wedges and serve with chips and guac and strawberry basil chia fresca.
Nutrition
Calories: 876kcalCarbohydrates: 55gProtein: 40gFat: 59gSaturated Fat: 19gPolyunsaturated Fat: 8gMonounsaturated Fat: 29gTrans Fat: 0.03gCholesterol: 122mgSodium: 1633mgPotassium: 1320mgFiber: 11gSugar: 17gVitamin A: 1314IUVitamin C: 99mgCalcium: 541mgIron: 3mg
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