Name: Chicken Quesadilla
Prep time: 30 min
Cook time: 25 min
Ingredients: 24 oz Water; 8 slices Lemon; 1/4 cup Sour cream; 2 TBSP Fresh cilantro; 1 tsp Lime juice; 1 clove Garlic ((grated)); 2 tsp Chipotle Sauce ((less if you dont like spicy)); Salt (to taste); Black pepper (to taste); 1 Avocado (pitted and diced); pinch Ground cumin; 2 tsp Fresh cilantro (chopped); 1/4 tsp Garlic powder; 1/2 tsp Lime juice (to taste); 2 oz Tortilla chips; 2 TBSP Extra-virgin olive oil; 1 cup Onion (sliced thin); 1 cup Green bell pepper (sliced thin); 8 oz Chicken breast boneless skinless (sliced into thin strips); 1/2 tsp Paprika; 1/4 tsp Garlic powder; 1/4 tsp Ground cumin; 1 cup Monterey jack cheese (shredded); 2 large Tortilla wraps

Chicken Quesadilla

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Prep Time: 30

Cook Time: 25

Servings:

Calories: 970kcal

Ingredients

Lemon Water

24 oz Water
8 slices Lemon

For Sauce

1/4 cup Sour cream
2 TBSP Fresh cilantro
1 tsp Lime juice
1 clove Garlic (grated)
2 tsp Chipotle Sauce (less if you dont like spicy)

Seasoning

Salt to taste
Black pepper to taste

Guacamole

1 Avocado pitted and diced
pinch Ground cumin
2 tsp Fresh cilantro chopped
1/4 tsp Garlic powder
1/2 tsp Lime juice to taste
2 oz Tortilla chips

Quesadilla

2 TBSP Extra-virgin olive oil
1 cup Onion sliced thin
1 cup Green bell pepper sliced thin
8 oz Chicken breast boneless skinless sliced into thin strips
1/2 tsp Paprika
1/4 tsp Garlic powder
1/4 tsp Ground cumin
1 cup Monterey jack cheese shredded
2 large Tortilla wraps

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Mix together the water and lemon. Refrigerate until ready to serve.
Make the sauce: Whisk all the ingredients together in a bowl. Season with salt and pepper. Set aside.
Make the guacamole: Prep guacamole ingredients per the instructions above. In a bowl, mash the avocado with a fork until it is smooth. Add the remaining ingredients (except the tortilla chips) and stir. Season with salt and pepper to taste. Add more lime juice to taste if desired. Refrigerate until you are ready to serve.
Heat the oil in a saute pan on medium heat. 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.
Preheat a nonstick pan on medium-low heat. Add a small amount of oil as needed.
Spread the cheese onto the tortilla and top with the chicken mixture, then fold the tortilla in half.
Cook the quesadilla on both sides in the pan until golden brown and the cheese is melted.
Serve: Cut the quesadilla into wedges. Enjoy with sauce, guacamole, chips, and lemon water.

Nutrition