Name: Chicken Quesadilla
Prep time: 30 min
Cook time: 25 min
Ingredients: 1 cup Mango (peeled and diced small); 2 TBSP Red bell pepper (diced small); 2 TBSP Red onion (finely chopped); 1 TBSP Fresh cilantro (chopped); 1 TBSP Jalapeño pepper (seeds and ribs removed finely chopped (use more or less as desired)); 1/2 tsp Lime juice; 2 tsp Honey; 2 oz Tortilla chips; Salt; Black pepper; 2 TBSP Extra-virgin olive oil (more for cooking the quesadillas); 1/2 cup Onion (sliced thin); 1 cup Green bell pepper (sliced thin); 10 oz Chicken breast boneless skinless (sliced into thin strips); 1/2 tsp Paprika; 1/4 tsp Garlic powder; 1/4 tsp Ground cumin; 1/2 cup Monterey jack cheese (shredded); 2 large Tortilla wraps; 4 TBSP Sour cream; 12 oz Grapefruit juice; 12 oz Sparkling water; 2 tsp Lime juice; 2 tsp Sugar (sub simple syrup or agave nectar)

Chicken Quesadilla

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Prep Time: 30

Cook Time: 25

Servings:

Calories: 862kcal

Ingredients

Mango Salsa

1 cup Mango peeled and diced small
2 TBSP Red bell pepper diced small
2 TBSP Red onion finely chopped
1 TBSP Fresh cilantro chopped
1 TBSP Jalapeño pepper seeds and ribs removed finely chopped (use more or less as desired)
1/2 tsp Lime juice
2 tsp Honey
2 oz Tortilla chips

Seasoning

Salt
Black pepper

Quesadilla

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

Poloma Mocktail

12 oz Grapefruit juice
12 oz Sparkling water
2 tsp Lime juice
2 tsp Sugar sub simple syrup or agave nectar

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Make the salsa: Add all ingredients (except the tortilla chips) to a bowl and mix well. Add more honey to taste if needed. Season with salt and pepper to taste. Refrigerate until you are ready to serve.
Make the quesadilla: Heat a non-stick pan over medium heat. While heating, prep ingredients.
Add the oil to the pan. Sauté the onion and peppers until they start to soften. Then add in the chicken, paprika, garlic powder, 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 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 cheese is melted.
Make Paloma: mix all ingredients together. Serve over ice if desired.
Serve: Cut the quesadilla into wedges. Enjoy with sour cream, chips and salsa, and Paloma.

Notes

Pro Tip - if using a nonstick pan watch the heat, lower temperature so that the outside gradually comes to a golden brown while the cheese is melting.

Nutrition