Name: Chicken Quesadilla
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 Avocado (pitted and skin removed); 1 tsp Fresh cilantro (chopped); 1 clove Garlic (minced); 1/4 cup Tomato (diced small); 1/4 tsp Ground cumin; 2 oz Tortilla chips; 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; 2 large Tortilla wraps; 1 cup Monterey jack cheese (shredded); 4 TBSP Sour cream; Salt; Black pepper; 1 TBSP Honey; 12 oz Sparkling water; 8 oz Orange juice; 2 TBSP Lime juice (as needed to taste); 2 wedges Lime (for garnish, optional); Ice cubes (for serving)

Chicken Quesadilla

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Prep Time: 20

Cook Time: 30

Servings:

Calories: 1035kcal

Ingredients

Guacamole and Chips

1 Avocado pitted and skin removed
1 tsp Fresh cilantro chopped
1 clove Garlic minced
1/4 cup Tomato diced small
1/4 tsp Ground cumin
2 oz Tortilla chips

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
2 large Tortilla wraps
1 cup Monterey jack cheese shredded
4 TBSP Sour cream

Seasoning

Salt
Black pepper

Margarita Mocktail

1 TBSP Honey
12 oz Sparkling water
8 oz Orange juice
2 TBSP Lime juice as needed to taste
2 wedges Lime for garnish, optional
Ice cubes for serving

US Customary - Metric

Instructions

Make the Guacamole: Mash the avocado with a fork. Add the remaining ingredients (except the chips) and stir them together. Season with salt and pepper to taste. Cover and transfer to the fridge until you are ready to serve.
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.
Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Serve over ice if desired.
Serve: Cut the quesadilla into wedges. Enjoy with chips and guac, marg mocktail.

Nutrition