Ingredients
Chips and Guac
- 2 Avocados ripe
- 1/4 cup Onion diced
- 2 TBSP Fresh cilantro chopped
- 1 tsp Lime juice
- 1/2 tsp Garlic powder
- 1/2 tsp Ground cumin
- Salt to taste
- Black pepper to taste
- 2 oz Tortilla chips
Quesadilla
- 2 tsp Extra-virgin olive oil more for cooking the quesadillas
- 1 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
- 1 cup Monterey jack cheese shredded
- 2 large Tortilla wraps
- 4 TBSP Sour cream
Seasoning
- Salt
- Black pepper
Agua de Menta
- 16 oz Water
- ½ cup Fresh mint packed
- 1 Lime juiced
- Ice cubes
Instructions
- Make the Guacamole: In a bowl mash the avocado, add onion, chopped cilantro, lime juice, garlic powder, cumin, salt, and pepper. Mix well until all ingredients are combined and the guacamole reaches your desired consistency.
- Make the Quesadilla: Heat a non-stick pan over medium heat. Add the oil to the pan. Sauté the onion and peppers until they start to soften. Then add in the chicken, paprika, garlic powder, and cumin, and season with salt and pepper. Continue to sauté until the chicken is browned and reaches an internal temperature of 160°F (71°C) using a thermometer. Then remove the pan from the heat.
- Spread the cheese onto the tortilla and top with the chicken mixture, then fold the tortilla in half.
- Preheat a nonstick pan over medium-low heat. Add a small amount of oil to the pan.
- Cook the quesadilla in the pan until golden brown on both sides and the cheese is melted.
- In a blender add the water, mint, and lime juice. Blend until well combined. Strain through a mesh strainer. Serve over ice if preferred.
- Serve: Cut the quesadilla into wedges. Enjoy with sour cream, chips and guac, and agua de menta.
Nutrition
Calories: 912kcal | Carbohydrates: 56g | Protein: 47g | Fat: 60g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.04g | Cholesterol: 123mg | Sodium: 602mg | Potassium: 1910mg | Fiber: 20g | Sugar: 9g | Vitamin A: 1819IU | Vitamin C: 103mg | Calcium: 567mg | Iron: 4mg
Chicken Quesadilla
Ingredients
Chips and Guac
- 2 Avocados ripe
- 1/4 cup Onion diced
- 2 TBSP Fresh cilantro chopped
- 1 tsp Lime juice
- 1/2 tsp Garlic powder
- 1/2 tsp Ground cumin
- Salt to taste
- Black pepper to taste
- 2 oz Tortilla chips
Quesadilla
- 2 tsp Extra-virgin olive oil more for cooking the quesadillas
- 1 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
- 1 cup Monterey jack cheese shredded
- 2 large Tortilla wraps
- 4 TBSP Sour cream
Seasoning
- Salt
- Black pepper
Agua de Menta
- 16 oz Water
- ½ cup Fresh mint packed
- 1 Lime juiced
- Ice cubes
Instructions
- Make the Guacamole: In a bowl mash the avocado, add onion, chopped cilantro, lime juice, garlic powder, cumin, salt, and pepper. Mix well until all ingredients are combined and the guacamole reaches your desired consistency.
- Make the Quesadilla: Heat a non-stick pan over medium heat. Add the oil to the pan. Sauté the onion and peppers until they start to soften. Then add in the chicken, paprika, garlic powder, and cumin, and season with salt and pepper. Continue to sauté until the chicken is browned and reaches an internal temperature of 160°F (71°C) using a thermometer. Then remove the pan from the heat.
- Spread the cheese onto the tortilla and top with the chicken mixture, then fold the tortilla in half.
- Preheat a nonstick pan over medium-low heat. Add a small amount of oil to the pan.
- Cook the quesadilla in the pan until golden brown on both sides and the cheese is melted.
- In a blender add the water, mint, and lime juice. Blend until well combined. Strain through a mesh strainer. Serve over ice if preferred.
- Serve: Cut the quesadilla into wedges. Enjoy with sour cream, chips and guac, and agua de menta.
Nutrition
Calories: 912kcalCarbohydrates: 56gProtein: 47gFat: 60gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 30gTrans Fat: 0.04gCholesterol: 123mgSodium: 602mgPotassium: 1910mgFiber: 20gSugar: 9gVitamin A: 1819IUVitamin C: 103mgCalcium: 567mgIron: 4mg
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