Ingredients
Chicken Quesadilla
- 2 tsp 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 Whole wheat tortilla
- 1/2 cup Monterey Jack cheese shredded
- Sour cream for serving optional
- Salt to taste
- Black pepper to taste
Lemon Sparkling Water
- 16 oz Sparkling water
- 2 slices Lemon
Instructions
- Prepare Ingredients as instructed above.
- Make the Quesadilla Filling: Heat olive oil in a non-stick pan over medium heat. Sauté the onion and green bell pepper until softened, about 5 minutes.
- Add the chicken, paprika, garlic powder, and ground cumin. Season with salt and black pepper. Cook for about 5–7 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
- Assemble the Quesadillas: Spread shredded Monterey Jack cheese onto one side of each tortilla. Spoon the cooked chicken mixture on top, then fold the tortilla in half to enclose the filling.
- Cook the Quesadillas: Heat a clean non-stick pan over medium-low heat with a small drizzle of olive oil. Cook each quesadilla for about 2–3 minutes per side, until golden brown and the cheese is melted. Transfer to a cutting board and slice into wedges.
- Add the lemon to sparkling water. Add ice if desired and serve chilled.
- Serve the quesadilla with sour cream, and lemon sparkling water. Enjoy!
Nutrition
Calories: 398kcal | Carbohydrates: 24g | Protein: 35g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 575mg | Potassium: 703mg | Fiber: 3g | Sugar: 5g | Vitamin A: 779IU | Vitamin C: 68mg | Calcium: 294mg | Iron: 2mg
Chicken Quesadilla
Ingredients
Chicken Quesadilla
- 2 tsp 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 Whole wheat tortilla
- 1/2 cup Monterey Jack cheese shredded
- Sour cream for serving optional
- Salt to taste
- Black pepper to taste
Lemon Sparkling Water
- 16 oz Sparkling water
- 2 slices Lemon
Instructions
- Prepare Ingredients as instructed above.
- Make the Quesadilla Filling: Heat olive oil in a non-stick pan over medium heat. Sauté the onion and green bell pepper until softened, about 5 minutes.
- Add the chicken, paprika, garlic powder, and ground cumin. Season with salt and black pepper. Cook for about 5–7 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
- Assemble the Quesadillas: Spread shredded Monterey Jack cheese onto one side of each tortilla. Spoon the cooked chicken mixture on top, then fold the tortilla in half to enclose the filling.
- Cook the Quesadillas: Heat a clean non-stick pan over medium-low heat with a small drizzle of olive oil. Cook each quesadilla for about 2–3 minutes per side, until golden brown and the cheese is melted. Transfer to a cutting board and slice into wedges.
- Add the lemon to sparkling water. Add ice if desired and serve chilled.
- Serve the quesadilla with sour cream, and lemon sparkling water. Enjoy!
Nutrition
Calories: 398kcalCarbohydrates: 24gProtein: 35gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 98mgSodium: 575mgPotassium: 703mgFiber: 3gSugar: 5gVitamin A: 779IUVitamin C: 68mgCalcium: 294mgIron: 2mg
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