Ingredients
Chicken Quesadilla
- 2 tsp Extra-virgin olive oil
- ½ cup Onion thinly sliced
- 1 cup Green bell pepper thinly sliced
- 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 Whole wheat tortilla wraps burrito size
- 1/3 cup Monterey Jack cheese shredded
- Sour cream optional
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes
Instructions
- Prepare all ingredients as listed.
- Heat extra-virgin olive oil in a non-stick pan over medium heat. Add the onion and green bell pepper. Sauté until softened.
- Add the chicken, paprika, garlic powder, and ground cumin. Season with salt and black pepper. Cook, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
- Place the tortilla wraps on a clean surface. Sprinkle Monterey Jack cheese over one half of each tortilla.
- Spoon the cooked chicken mixture over the cheese. Fold each tortilla in half to enclose the filling.
- Heat a non-stick pan over medium-low heat and lightly coat with olive oil. Cook the quesadillas until golden brown on both sides and the cheese is melted. Remove from heat. Cut into wedges.
- Pour the sparkling water over lemon slices.
- Serve the chicken quesadilla with lemon sparkling.
Nutrition
Calories: 377kcal | Carbohydrates: 28g | Protein: 33g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 543mg | Potassium: 763mg | Fiber: 5g | Sugar: 6g | Vitamin A: 717IU | Vitamin C: 93mg | Calcium: 241mg | Iron: 3mg
Chicken Quesadilla
Ingredients
Chicken Quesadilla
- 2 tsp Extra-virgin olive oil
- ½ cup Onion thinly sliced
- 1 cup Green bell pepper thinly sliced
- 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 Whole wheat tortilla wraps burrito size
- 1/3 cup Monterey Jack cheese shredded
- Sour cream optional
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes
Instructions
- Prepare all ingredients as listed.
- Heat extra-virgin olive oil in a non-stick pan over medium heat. Add the onion and green bell pepper. Sauté until softened.
- Add the chicken, paprika, garlic powder, and ground cumin. Season with salt and black pepper. Cook, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
- Place the tortilla wraps on a clean surface. Sprinkle Monterey Jack cheese over one half of each tortilla.
- Spoon the cooked chicken mixture over the cheese. Fold each tortilla in half to enclose the filling.
- Heat a non-stick pan over medium-low heat and lightly coat with olive oil. Cook the quesadillas until golden brown on both sides and the cheese is melted. Remove from heat. Cut into wedges.
- Pour the sparkling water over lemon slices.
- Serve the chicken quesadilla with lemon sparkling.
Nutrition
Calories: 377kcalCarbohydrates: 28gProtein: 33gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 89mgSodium: 543mgPotassium: 763mgFiber: 5gSugar: 6gVitamin A: 717IUVitamin C: 93mgCalcium: 241mgIron: 3mg
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