Ingredients
Chicken Quesadilla
- 2 TBSP Extra-virgin olive oil (plus more for cooking the quesadillas)
- 1/2 cup Onion thinly sliced
- 1 cup Green bell pepper thinly sliced
- 8 oz Chicken breast boneless skinless thinly sliced
- 1/2 tsp Paprika
- 1/4 tsp Garlic powder
- 1/4 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)
Chia Fresca
- 1/2 cup Lemon juice
- 16 oz Water
- 2 TBSP Maple syrup or honey (your choice)
- 1/2 tsp Chia seeds
- pinch Salt
- 2 sprigs Fresh mint for garnish
Instructions
- Prep all ingredients as listed above.
- 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.
- In a pitcher or large glass, 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 enjoy with sparkling chia fresca.
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 the quesadillas)
- 1/2 cup Onion thinly sliced
- 1 cup Green bell pepper thinly sliced
- 8 oz Chicken breast boneless skinless thinly sliced
- 1/2 tsp Paprika
- 1/4 tsp Garlic powder
- 1/4 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)
Chia Fresca
- 1/2 cup Lemon juice
- 16 oz Water
- 2 TBSP Maple syrup or honey (your choice)
- 1/2 tsp Chia seeds
- pinch Salt
- 2 sprigs Fresh mint for garnish
Instructions
- Prep all ingredients as listed above.
- 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.
- In a pitcher or large glass, 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 enjoy with sparkling chia fresca.
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
Tried this recipe?Let us know how it was!