Chicken Quesadilla Recipe
User Reviews
5
Chicken Quesadilla Recipe
Description
Chicken Quesadilla Recipe features fat-trimmed, skinless chicken breast slices seasoned with kosher salt, black pepper, cumin, garlic powder, and oregano. The chicken is cooked on a skillet or grill until done, then cut into strips. Separately, sliced onions and bell peppers are sautéed with garlic until tender but not burnt, providing a soft, savory filling component. The assembly involves layering a flour tortilla with shredded Mexican blend cheese, cooked chicken strips, sautéed vegetables, and avocado mango salsa, then topping with another tortilla.
The quesadilla is cooked over medium heat until the cheese melts and the bottom tortilla reaches a light golden brown, then flipped to cook the opposite side briefly. The result is a crisp exterior with a warm, gooey cheese and flavorful chicken-vegetable filling. This dish works well as a filling, handheld meal suited for quick preparation and moderate leftovers.
Ingredients
- 16 ounces chicken breast fat trimmed, skinless
- 1 teaspoon kosher salt (and black pepper, to taste)
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- olive oil spray form
- 1/2 small onion (cut into strips)
- 1 bell pepper (red or green cut into strips)
- 1 clove garlic (minced)
- 1 tbsp olive oil
- 1-1/3 cup Mexican blend cheese or dairy free cheese like Violife, part-skim, shredded
- 1 cup avocado mango salsa
- 8 whole wheat flour tortillas La Tortilla Factory original size (or gf tortillas like siete, low-carb
Instructions
- Slice chicken breast in half so you have 4 cutlets.
- Season chicken with salt, cumin, garlic powder, oregano and black pepper.
- Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides, about 2 minutes on each side.
- Remove from heat and cut chicken into strips, set aside.
- To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.
- Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
- Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla.
- Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
- Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 1quesadilla | |
| Calories | 435kcal | 22% |
| Carbohydrates | 30.5g | 10% |
| Protein | 47.5g | 95% |
| Fat | 31.5g | 48% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 102.5mg | 34% |
| Sodium | 1009.5mg | 42% |
| Fiber | 16.5g | 66% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
