Name: Chicken Quesadilla
Prep time: 30 min
Cook time: 25 min
Ingredients: 1/2 Avocados (pitted and diced); 1/4 tsp Ground cumin; 1 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; 1/2 cup Onion (sliced thin); 1/2 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; 2 TBSP Sour cream (optional); 8 oz Grapefruit juice; 8 oz Sparkling water; 2 oz Lime juice; 1 oz Honey (sub simple syrup or agave nectar)

Chicken Quesadilla

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Prep Time: 30

Cook Time: 25

Servings: servings

Calories: 599kcal

Ingredients

Gucamole

1/2 Avocados pitted and diced
1/4 tsp Ground cumin
1 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
1/2 cup Onion sliced thin
1/2 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
2 TBSP Sour cream optional

Poloma Mocktail

8 oz Grapefruit juice
8 oz Sparkling water
2 oz Lime juice
1 oz Honey sub simple syrup or agave nectar

US Customary - Metric

Instructions

Make guacamole: Prep guacamole ingredients per instruction above. In a bowl, mash the avocado with a fork until it is smooth. Add the remaining ingredients and stir. Season with salt and pepper to taste. Add more lime juice to taste if desired. Refrigerate until you are ready to serve.
Make the quesadilla: Heat a non-stick pan over medium heat. While heating, prep ingredients.
Prep quesadilla ingredients per instruction above.
Preheat a panini style grill or nonstick pan on medium low 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, 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 degrees 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.
Cook the quesadilla on the panini grill or pan until golden brown on both sides and cheese is melted.
Make Paloma: mix all ingredients together.
Serve: Cut the quesadilla into wedges. Enjoy with sour cream, guacamole, chips, and paloma (over ice if desired).

Notes

Pro Tip - watch the heat, don't be afraid to use a lower temperature so that the outside gradually comes to a golden brown while the cheese is melting.

Nutrition