Name: Chicken Quesadilla
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 Tomato (diced); 2 TBSP Red bell pepper (diced); 2 TBSP Red onion (diced); 1 TBSP Fresh cilantro; 1 TBSP Jalapeño pepper (finely chopped (use more or less as desired)); ½ tsp Lime juice; 2 oz Tortilla chips; Salt; Black pepper; 4 Limes; 2 cups Water (cold); ¼ cup Fresh mint (leaves); ¼ cup Granulated sugar; Ice cubes (optional); 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

Chicken Quesadilla

No ratings yet

Print Pin

Prep Time: 20

Cook Time: 30

Servings:

Calories: 932kcal

Ingredients

Salsa

1 Tomato diced
2 TBSP Red bell pepper diced
2 TBSP Red onion diced
1 TBSP Fresh cilantro
1 TBSP Jalapeño pepper finely chopped (use more or less as desired)
½ tsp Lime juice
2 oz Tortilla chips

Seasoning

Salt
Black pepper

Mint Limeade

4 Limes
2 cups Water cold
¼ cup Fresh mint leaves
¼ cup Granulated sugar
Ice cubes optional

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

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Make the salsa: Add all ingredients (except the tortilla chips) to a blender and pulse until mixed well. Season with salt and pepper to taste. Set aside.
Make the mint limeade: Cut the limes in half. Using a citrus juicer or your hands, squeeze the juice from the limes into a pitcher. Mix in the water, fresh mint leaves, and sugar, and stir until the sugar is completely dissolved. Refrigerate.
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.
Serve: Cut the quesadilla into wedges. Enjoy with sour cream, chips and salsa, and mint limeade. Garnish mint limeade with sprigs of fresh mint.

Nutrition