Ingredients
Quesadillas
- 2 TBSP Extra-virgin olive oil more for cooking the quesadillas
- ½ cup Onion sliced thin
- 1 cup Green bell peppers 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
Guacamole
- 1 Avocado pitted
- 2 tsp Fresh cilantro chopped
- 1 clove Garlic minced
- 1 TBSP Lime juice
- Salt to taste
- 2 oz Tortilla chips
Chia Fresca
- ½ cup Lemon juice
- 16 oz Sparkling water
- 2 TBSP Maple syrup (or honey, your choice)
- ½ tsp Chia seeds
- Pinch Salt
- 2 sprigs Fresh mint for garnish
Instructions
- Heat a non-stick pan over medium heat and add the olive oil. Sauté the onion and bell pepper until softened.
- Add the chicken, paprika, garlic powder, cumin, salt, and black pepper. Cook for about 5 minutes, until the chicken is browned and reaches an internal temperature of 165°F (74°C) using a food thermometer. Remove from heat.
- Spread shredded cheese onto a tortilla. Top with the chicken mixture, then fold the tortilla in half.
- Preheat a clean non-stick pan over medium-low heat and add a small amount of olive oil. Cook the quesadilla until golden brown on both sides and the cheese is melted. Cut into wedges.
- Make the guacamole: In a bowl, mash the avocado. Stir in cilantro, garlic, lime juice, and salt. Serve with tortilla chips.
- Make the chia fresca: Combine all the ingredients together. Let sit for 5 minutes to allow the chia to bloom.
- Serve the quesadillas with sour cream, guacamole, chips, and sparkling chia fresca.
Nutrition
Calories: 917kcal | Carbohydrates: 56g | Protein: 44g | Fat: 60g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Trans Fat: 0.04g | Cholesterol: 137mg | Sodium: 634mg | Potassium: 1375mg | Fiber: 11g | Sugar: 19g | Vitamin A: 1300IU | Vitamin C: 101mg | Calcium: 561mg | Iron: 3mg
Chicken Quesadilla
Ingredients
Quesadillas
- 2 TBSP Extra-virgin olive oil more for cooking the quesadillas
- ½ cup Onion sliced thin
- 1 cup Green bell peppers 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
Guacamole
- 1 Avocado pitted
- 2 tsp Fresh cilantro chopped
- 1 clove Garlic minced
- 1 TBSP Lime juice
- Salt to taste
- 2 oz Tortilla chips
Chia Fresca
- ½ cup Lemon juice
- 16 oz Sparkling water
- 2 TBSP Maple syrup (or honey, your choice)
- ½ tsp Chia seeds
- Pinch Salt
- 2 sprigs Fresh mint for garnish
Instructions
- Heat a non-stick pan over medium heat and add the olive oil. Sauté the onion and bell pepper until softened.
- Add the chicken, paprika, garlic powder, cumin, salt, and black pepper. Cook for about 5 minutes, until the chicken is browned and reaches an internal temperature of 165°F (74°C) using a food thermometer. Remove from heat.
- Spread shredded cheese onto a tortilla. Top with the chicken mixture, then fold the tortilla in half.
- Preheat a clean non-stick pan over medium-low heat and add a small amount of olive oil. Cook the quesadilla until golden brown on both sides and the cheese is melted. Cut into wedges.
- Make the guacamole: In a bowl, mash the avocado. Stir in cilantro, garlic, lime juice, and salt. Serve with tortilla chips.
- Make the chia fresca: Combine all the ingredients together. Let sit for 5 minutes to allow the chia to bloom.
- Serve the quesadillas with sour cream, guacamole, chips, and sparkling chia fresca.
Nutrition
Calories: 917kcalCarbohydrates: 56gProtein: 44gFat: 60gSaturated Fat: 19gPolyunsaturated Fat: 8gMonounsaturated Fat: 29gTrans Fat: 0.04gCholesterol: 137mgSodium: 634mgPotassium: 1375mgFiber: 11gSugar: 19gVitamin A: 1300IUVitamin C: 101mgCalcium: 561mgIron: 3mg
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