Name: Chicken Quesadilla
Prep time: 25 min
Cook time: 35 min
Ingredients: 2 TBSP Extra-virgin olive oil (more for cooking); 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; Salt (to taste); Black pepper (to taste); 2 large Tortilla wraps; 1 cup Monterey jack cheese (shredded); 4 TBSP Sour cream; 1 cup Lemon juice (fresh squeezed); 16 oz Water; 2 TBSP Sugar (to taste); Ice cubes

Chicken Quesadilla

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Prep Time: 25

Cook Time: 35

Servings:

Calories: 601kcal

Ingredients

Quesadillas

2 TBSP Extra-virgin olive oil more for cooking
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
Salt to taste
Black pepper to taste
2 large Tortilla wraps
1 cup Monterey jack cheese shredded
4 TBSP Sour cream

Homemade Lemonade

1 cup Lemon juice fresh squeezed
16 oz Water
2 TBSP Sugar to taste
Ice cubes

US Customary - Metric

Instructions

Heat a non-stick pan over medium heat. Add olive oil to the pan.
Sauté the onion and bell pepper until softened.
Add the chicken, paprika, garlic powder, and cumin. Season with salt and black pepper. Continue to sauté for about 5 minutes, until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
Spread the cheese onto each tortilla, then top with the chicken mixture and fold in half.
Preheat a non-stick pan over medium-low heat. Add a small amount of olive oil.
Cook the quesadilla until golden brown on both sides and the cheese is melted.
In a pitcher, combine the fresh squeezed lemon juice, water, and sugar. Stir until the sugar is dissolved.
Cut the quesadilla into wedges and serve with sour cream and homemade lemonade over ice.

Nutrition