Ingredients
Quesadilla
- 2 TBSP Extra-virgin olive oil (plus more for cooking quesadillas)
- 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
- 2 large Tortilla wraps
- 1 cup Monterey jack cheese shredded
- 4 TBSP Sour cream (for serving)
- Salt to taste
- Black pepper to taste
Chia Fresca
- ½ cup Lemon juice fresh squeezed
- 16 oz Water
- 2 TBSP Maple syrup (or honey)
- ½ tsp Chia seeds
- Pinch Salt
- Fresh mint for garnish
Instructions
- Prepare the ingredients as instructed above.
- Prepare the Quesadilla Filling: Heat a non-stick pan over medium heat. Add 2 TBSP olive oil. Sauté the onion and green bell pepper until they begin to soften. Add chicken strips, paprika, garlic powder, and ground cumin. Season with salt and black pepper. Cook for about 5 minutes or until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
- Assemble the Quesadilla: Spread shredded Monterey jack cheese onto one side of each tortilla wrap. Top with the cooked chicken mixture and fold the tortilla in half.
- Cook the Quesadilla: Preheat a non-stick pan over medium-low heat. Add a small amount of olive oil. Cook the quesadilla in the pan until golden brown on both sides and the cheese is fully melted. Cut into wedges.
- Make the Chia Fresca: Combine all the ingredients. Let sit for 5 minutes to allow the chia seeds to bloom.
- Serve: the quesadilla with sour cream optional and 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
Quesadilla
- 2 TBSP Extra-virgin olive oil (plus more for cooking quesadillas)
- 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
- 2 large Tortilla wraps
- 1 cup Monterey jack cheese shredded
- 4 TBSP Sour cream (for serving)
- Salt to taste
- Black pepper to taste
Chia Fresca
- ½ cup Lemon juice fresh squeezed
- 16 oz Water
- 2 TBSP Maple syrup (or honey)
- ½ tsp Chia seeds
- Pinch Salt
- Fresh mint for garnish
Instructions
- Prepare the ingredients as instructed above.
- Prepare the Quesadilla Filling: Heat a non-stick pan over medium heat. Add 2 TBSP olive oil. Sauté the onion and green bell pepper until they begin to soften. Add chicken strips, paprika, garlic powder, and ground cumin. Season with salt and black pepper. Cook for about 5 minutes or until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
- Assemble the Quesadilla: Spread shredded Monterey jack cheese onto one side of each tortilla wrap. Top with the cooked chicken mixture and fold the tortilla in half.
- Cook the Quesadilla: Preheat a non-stick pan over medium-low heat. Add a small amount of olive oil. Cook the quesadilla in the pan until golden brown on both sides and the cheese is fully melted. Cut into wedges.
- Make the Chia Fresca: Combine all the ingredients. Let sit for 5 minutes to allow the chia seeds to bloom.
- Serve: the quesadilla with sour cream optional and 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
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