Healthy Chicken Quesadillas
Let me take you on a flavorful ride! When I think of comfort food, chicken quesadillas come to mind. However, I wanted to make them healthier, without sacrificing taste. You know those moments when you crave something cheesy and warm?
Equipment
- Skillet
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ small onion thinly sliced
- 1 bell pepper red or green, sliced into thin strips
- 1 clove fresh garlic finely minced
- 16 ounces boneless skinless chicken breast, trimmed of excess fat
- 1 teaspoon kosher salt and freshly cracked black pepper to taste
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ½ teaspoon smoked paprika
- Olive oil cooking spray
- 1⅓ cups part-skim Mexican blend shredded cheese or dairy-free option like Violife
- 1 cup avocado mango salsa
- 8 low-carb whole wheat flour tortillas La Tortilla Factory original size (or gluten-free tortillas like Siete)
- 1 tablespoon freshly chopped cilantro
Instructions
- Alright, here’s where the fun happens! Cooking this dish is straightforward. You'll be amazed at how simple it is to bring it all together. Let’s jump into the step-by-step instructions.
Step 1: Sauté the Veggies
- Start by drizzling the olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper. Sauté for about 3-4 minutes until they’re tender and fragrant. The sweet scent of the vegetables will fill your kitchen — is there anything better?
Step 2: Cook the Chicken
- Next, toss in the minced garlic and the chicken breast. Sprinkle the salt, pepper, cumin, garlic powder, oregano, and smoked paprika over the top. Cook until the chicken is browned on all sides, about 6-8 minutes. Make sure the chicken reaches an internal temperature of 165 degrees Fahrenheit for safety. You can use a meat thermometer to check!
Step 3: Shred the Chicken
- Once the chicken is perfectly cooked, remove it from the skillet. Let it rest for a few minutes before shredding it with two forks. You want that tender shredded chicken that’ll meld beautifully with the other ingredients.
Step 4: Prepare the Quesadillas
- Take a tortilla and place it on a flat surface. Spread some of that mouthwatering shredded chicken along with the sautéed veggies on one half of the tortilla. Top with a generous handful of cheese.
Step 5: Cook the Quesadillas
- Fold the tortilla in half to encase the filling. Lightly spray the skillet with olive oil and place the folded quesadilla onto the heated skillet. Cook for about 3-4 minutes, then flip it over to the other side. Cook until the tortillas turn golden brown and the cheese is melty. The trick here is to keep an eye on it. You want that beautiful golden color without burning!
Step 6: Serve and Enjoy
- Carefully remove the quesadilla from the skillet, and let it cool for a minute. Cut it into wedges, and sprinkle with cilantro. Serve alongside that avocado mango salsa.
Notes
Use high-quality cheese: It makes a difference. A good melting cheese enhances flavor.
Don’t overcrowd the pan: This ensures even cooking and prevents steaming.
Experiment with fillings: Try adding spinach, mushrooms, or different spices to change things up.
Brown the tortillas: A little oil goes a long way. It adds flavor and texture.
Cut them before serving: This makes it easier to share and eat.
Don’t overcrowd the pan: This ensures even cooking and prevents steaming.
Experiment with fillings: Try adding spinach, mushrooms, or different spices to change things up.
Brown the tortillas: A little oil goes a long way. It adds flavor and texture.
Cut them before serving: This makes it easier to share and eat.
Nutrition
Serving: 4gCalories: 400kcal
Tried this recipe?Let us know how it was!