Ingredients
Salsa
- 1 cup Tomato diced
- 2 TBSP Red bell pepper diced
- 2 TBSP Red onion diced
- 1 TBSP Fresh cilantro
- 1 TBSP Jalapeño pepper seeds and ribs removed finely chopped (use more or less as desired)
- ½ tsp Lime juice
- 2 oz Tortilla chips
Seasoning
- Salt
- Black pepper
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
- 1 cup Monterey jack cheese shredded
- 2 large Tortilla wraps
- 4 TBSP Sour cream
Limeade
- 24 oz Limeade cold
Instructions
- Prep the ingredients per the instructions above.
- Make the salsa: Add all ingredients (except the tortilla chips) to a blender and pulse until mixed well. Season with salt and pepper to taste. Set aside.
- 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 about 5 minutes, 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.
- Serve: Cut the quesadilla into wedges. Enjoy with sour cream, chips and salsa, and limeade.
Nutrition
Calories: 966kcal | Carbohydrates: 93g | Protein: 45g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 137mg | Sodium: 823mg | Potassium: 1026mg | Fiber: 6g | Sugar: 49g | Vitamin A: 2152IU | Vitamin C: 97mg | Calcium: 557mg | Iron: 3mg
Chicken Quesadilla
Ingredients
Salsa
- 1 cup Tomato diced
- 2 TBSP Red bell pepper diced
- 2 TBSP Red onion diced
- 1 TBSP Fresh cilantro
- 1 TBSP Jalapeño pepper seeds and ribs removed finely chopped (use more or less as desired)
- ½ tsp Lime juice
- 2 oz Tortilla chips
Seasoning
- Salt
- Black pepper
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
- 1 cup Monterey jack cheese shredded
- 2 large Tortilla wraps
- 4 TBSP Sour cream
Limeade
- 24 oz Limeade cold
Instructions
- Prep the ingredients per the instructions above.
- Make the salsa: Add all ingredients (except the tortilla chips) to a blender and pulse until mixed well. Season with salt and pepper to taste. Set aside.
- 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 about 5 minutes, 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.
- Serve: Cut the quesadilla into wedges. Enjoy with sour cream, chips and salsa, and limeade.
Nutrition
Calories: 966kcalCarbohydrates: 93gProtein: 45gFat: 47gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.04gCholesterol: 137mgSodium: 823mgPotassium: 1026mgFiber: 6gSugar: 49gVitamin A: 2152IUVitamin C: 97mgCalcium: 557mgIron: 3mg
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