Chicken Quesadillas
Ingredients
- 16 oz Chicken Breast skinless, fat trimmed
- 1 teaspoon Kosher Salt
- Black Pepper to taste
- 1/2 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Oregano
- Olive Oil
- 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 Mexican Blend Shredded Cheese
- 1 cup Salsa
- 8 Whole-Grain Wraps
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.
Notes
Approximate Nutrition:
Calories: 435
Protein: 47.5g
Fat: 31.5g
Fiber: 17g
Nutrition
Calories: 435kcal
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