Chicken Quesadilla
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
2 large servings
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Calories
1125 kcal
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Course
Main Course, Appetizer
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Cuisine
Tex-Mex
Chicken Quesadilla
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 chicken breast 11 oz (300g) or 1 large chicken breast, small
- 1 teaspoon oregano dried
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoons paprika
- ½ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- salt to taste
- black pepper to taste
- 2 tablespoons cooking oil for frying
- 1 red bell pepper
- 7 ounces cremini mushroom or button mushrooms, 200g
- ½ cup corn canned, 70g
- 2 cups cheddar cheese or Monterey Jack or Emmentaler/Swiss cheese, mild, shredded, 200g
- 4 tortilla or 6 medium tortillas, large
Instructions
- Prepare the ingredients: Cut the chicken into bite-sized pieces. Dice the bell pepper and slice the mushrooms.
- Season the chicken salt, pepper, and spices.
- Cook chicken, vegetables, and mushrooms:In a large frying pan, heat one tablespoon of oil over high heat. Add the chicken and cook for about 2-3 minutes without stirring. Then cook, stirring for a few minutes until browned and cooked through. Transfer to a large bowl.
- Add the second tablespoon of oil to the pan. Add the bell pepper and mushrooms to the pan and spread out in an even layer. Don't stir for the first 2-3 minutes. Season with salt and pepper. Cook, stirring from time to time, for another 5 minutes, or until browned and tender. Transfer to the bowl with chicken.
- Leave the chicken, mushrooms, and bell pepper to cool slightly, then add the corn and grated cheese, stir together, and season lightly with salt and pepper.
- Assemble: Divide the filling into 4 parts and spread each part evenly over half of each tortilla. Press the filling slightly to make it more compact. Fold tortillas in half, pressing gently.
- Cook quesadillas: Lightly oil a big frying pan and cook the tortillas over medium heat, two at a time, on both sides. They’re ready when lightly browned on both sides and the cheese is melted.
- Transfer the tortillas to a plate. While still warm, sprinkle them with salt, and cut each tortilla into 4 parts.
- Serve with your favorite condiments (see notes for a recipe).
- Enjoy!
Notes
- Condiments: My favorite condiments for this chicken quesadilla are: simple guacamole (1 mashed avocado + 1 ts lime juice + salt and pepper + pinch of coriander) and sour cream yogurt dip (3 Tbsp sour cream + 2 Tbsp yogurt + 1 ts lime juice + salt and pepper).
- If using fresh or frozen corn, add it to the pan with the mushrooms and bell pepper.
- Calories = 1 large serving (1/2 of the recipe). This is only an estimate!
Nutrition Information
Show Details
Calories
1125kcal
(56%)
Nutrition Facts
Serving: 2large servings
Amount Per Serving
Calories 1125 kcal
% Daily Value*
| Calories | 1125kcal | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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