Name: Chicken Quesadilla
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 cup Tomato (chopped); 2 TBSP Red bell pepper (chopped); 2 TBSP Red onion (chopped); 1 TBSP Fresh cilantro (chopped); 1 TBSP Jalapeño pepper (chopped (use more or less as desired)); ½ tsp Lime juice; 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; 1 cup Monterey jack cheese (shredded); 2 Tortilla wraps (large ); 4 TBSP Sour cream; Salt; Black pepper; 24 oz Sparkling water (cold); 1 Lemon (sliced); Ice cubes

Chicken Quesadilla

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Prep Time: 20

Cook Time: 30

Servings:

Calories: 809kcal

Ingredients

Pico

1 cup Tomato chopped
2 TBSP Red bell pepper chopped
2 TBSP Red onion chopped
1 TBSP Fresh cilantro chopped
1 TBSP Jalapeño pepper chopped (use more or less as desired)
½ tsp Lime juice
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
1 cup Monterey jack cheese shredded
2 Tortilla wraps large
4 TBSP Sour cream

Seasoning

Salt
Black pepper

Lemon Sparkling Water

24 oz Sparkling water cold
1 Lemon sliced
Ice cubes

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Make the salsa: Add all ingredients to a bowl and mix well (except the tortilla chips). 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.
Mix together the ingredients for the lemon sparkling water. Serve over ice if desired.
Serve: Cut the quesadilla into wedges. Enjoy with sour cream, chips and pico, and lemon sparkling water.

Nutrition