Ingredients
Chicken Quesadilla:
- 2 TBSP Extra-virgin olive oil more for cooking the 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
- Salt to taste
- Black pepper to taste
Homemade Lemonade:
- 1 cup Lemon juice freshly squeezed
- 16 oz Water
- 2 TBSP Sugar to taste
- Ice cubes
Instructions
- Make the Quesadilla: Heat a non-stick pan over medium heat. Add olive oil to the pan. Sauté onion and bell peppers until they begin to soften, about 4-5 minutes. Add chicken, paprika, garlic powder, and cumin. Season with salt and black pepper. Continue sautéing until the chicken is browned and reaches an internal temperature of 160°F (71°C), about 5 minutes. Remove from heat.
- Assemble the Quesadilla: Spread shredded Monterey Jack cheese onto one tortilla. Top with the chicken and vegetable mixture. Fold the tortilla in half to cover the filling.
- Cook the Quesadilla: Preheat a non-stick pan over medium-low heat and add a small amount of oil to coat the bottom of the pan. Place the folded tortilla in the pan and cook until golden brown on both sides and the cheese is melted, about 4-5 minutes per side.
- Make the Lemonade: In a pitcher, mix freshly squeezed lemon juice, water, and sugar. Stir until the sugar dissolves. Add ice cubes and adjust the sweetness to taste.
- Serve: Cut the quesadilla into wedges and serve with a side of homemade lemonade. Enjoy!
Nutrition
Calories: 619kcal | Carbohydrates: 30g | Protein: 40g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 496mg | Potassium: 831mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1151IU | Vitamin C: 112mg | Calcium: 486mg | Iron: 2mg
Chicken Quesadilla
Ingredients
Chicken Quesadilla:
- 2 TBSP Extra-virgin olive oil more for cooking the 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
- Salt to taste
- Black pepper to taste
Homemade Lemonade:
- 1 cup Lemon juice freshly squeezed
- 16 oz Water
- 2 TBSP Sugar to taste
- Ice cubes
Instructions
- Make the Quesadilla: Heat a non-stick pan over medium heat. Add olive oil to the pan. Sauté onion and bell peppers until they begin to soften, about 4-5 minutes. Add chicken, paprika, garlic powder, and cumin. Season with salt and black pepper. Continue sautéing until the chicken is browned and reaches an internal temperature of 160°F (71°C), about 5 minutes. Remove from heat.
- Assemble the Quesadilla: Spread shredded Monterey Jack cheese onto one tortilla. Top with the chicken and vegetable mixture. Fold the tortilla in half to cover the filling.
- Cook the Quesadilla: Preheat a non-stick pan over medium-low heat and add a small amount of oil to coat the bottom of the pan. Place the folded tortilla in the pan and cook until golden brown on both sides and the cheese is melted, about 4-5 minutes per side.
- Make the Lemonade: In a pitcher, mix freshly squeezed lemon juice, water, and sugar. Stir until the sugar dissolves. Add ice cubes and adjust the sweetness to taste.
- Serve: Cut the quesadilla into wedges and serve with a side of homemade lemonade. Enjoy!
Nutrition
Calories: 619kcalCarbohydrates: 30gProtein: 40gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 137mgSodium: 496mgPotassium: 831mgFiber: 3gSugar: 20gVitamin A: 1151IUVitamin C: 112mgCalcium: 486mgIron: 2mg
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