Description
A delicious chicken quesadilla made with whole wheat tortillas, chicken, and fresh vegetables.
Ingredients
Scale
- 2 large whole wheat tortillas (about 10″)
- 1 tablespoon canola oil
- 1 chicken breast (thinly sliced)
- 1/2 red pepper (thinly sliced)
- 1/2 red onion (thinly sliced)
- juice and zest of 1 lime (about 1/4 cup juice)
- 1 teaspoon minced garlic
- 2 tablespoons honey
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1 cup shredded cheese
Instructions
- In a large skillet, heat canola oil over medium high heat. Cook chicken for 1-2 minutes per side, until lightly browned on the outside.
- Add peppers and onion and cook for 2-3 minutes until tender-crisp.
- Combine lime juice, zest, garlic, honey, paprika, and salt and pour into the pan, cooking another 2-3 minutes until chicken is completely cooked.
- Remove chicken, peppers, and onions from the pan with a slotted spoon and wipe out pan. Return to the stove and heat over medium high heat.
- Spray the pan with non-stick spray and add one tortilla to the pan. Sprinkle half with cheese, spread with half of the chicken, peppers, and onions. Fold over, cook 2-3 minutes until golden brown, then flip and cook another 2-3 minutes until golden brown.
- Repeat with remaining ingredients to make second quesadilla. Slice each tortilla into 2-4 wedges.
Notes
- Serve with salsa or sour cream for added flavor.
- Feel free to substitute vegetables or add more fillings as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 400
- Sugar: 5 grams
- Sodium: 600 milligrams
- Fat: 18 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 4 grams
- Protein: 24 grams
- Cholesterol: 70 milligrams