Chicken Quesadilla Delight (Print Version)
# Ingredients:
→ Seasoned Chicken
01 -
1 lb of chicken breasts or tenders, sliced thin
02 -
1 tsp of garlic powder
03 -
1 tsp of chili powder
04 -
½ tsp of ground cumin
05 -
1 tsp salt, split in half
→ Veggies
06 -
1 white onion, diced into small pieces
07 -
1 red bell pepper, chopped into tiny cubes
08 -
2 cloves of garlic, finely chopped
09 -
¼ cup of fresh cilantro, roughly minced
10 -
2 chopped chipotle chilies from a can, plus 2 tbsp of adobo sauce
→ Dairy and Wraps
11 -
½ cup of sour cream or low-fat Greek yogurt
12 -
Juice from ½ a lime
13 -
4 soft flour tortillas, either whole wheat or plain
14 -
2 cups Monterey Jack cheese, shredded fresh
15 -
Olive oil for cooking
# Instructions:
01 -
In a mixing bowl, toss together the chicken slices, ½ tsp of the salt, garlic powder, cumin, and chili powder until the pieces are fully coated.
02 -
Warm 1 tbsp olive oil over medium-high heat in a big skillet. Add the seasoned chicken and stir it occasionally for about 6 minutes, or until no pink remains in the center. Put the cooked chicken into a clean bowl.
03 -
Using the same pan, throw in the onions and bell peppers. Let them cook for 5 minutes or until softened and slightly caramelized. Add the garlic and cook for 30 seconds more. Place the veggies into the bowl with the chicken.
04 -
Add the chopped cilantro, 1 tbsp of adobo sauce, and the minced chipotle peppers to the bowl with the cooked chicken and veggies. Mix it all until everything’s combined well.
05 -
Stir together the sour cream or Greek yogurt, lime juice, 1 tbsp of adobo, and the remaining ½ tsp of salt in a small bowl. Keep it ready on the side.
06 -
Lay a tortilla flat. Sprinkle ¼ cup of the cheese on one side, spread ¼ of the filling on top, then another ¼ cup of cheese. Fold it over to make a half-moon shape.
07 -
Heat a pan on medium-low and add a touch of olive oil. Cook the folded quesadilla for 3-4 minutes on each side, flipping once, until golden and crisp with gooey cheese. Do the same for the rest.
08 -
Cut each quesadilla into three pieces. Serve alongside the creamy chipotle sauce and a sprinkle of extra cilantro, if you’d like.
# Notes:
01 -
Eat right away for the best crunch.
02 -
Switch to low-carb tortillas and light cheese if you want fewer calories.
03 -
Try switching up the cheese—cheddar, pepper jack, or mozzarella are tasty options.
04 -
Cooking on too high heat could burn the tortilla before the cheese melts.