Chicken Quesadilla
Servings: 2 large servings
Ingredients
- 2 small chicken breasts 11 oz (300g) or 1 large chicken breast
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoons paprika
- ½ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- salt and pepper to taste
- 2 tablespoons frying oil
- 1 red bell pepper
- 7 ounces (200g) cremini mushrooms or button mushrooms
- ½ cup (70g) corn canned
- 2 cups (200g) shredded mild cheddar or Monterey Jack or Emmentaler/Swiss cheese
- 4 large tortillas or 6 medium tortillas
Instructions
- Prepare the ingredients: Cut the chicken into bite-sized pieces. Dice the bell pepper and slice the mushrooms.2 small chicken breasts, 1 red bell pepper, 7 ounces (200g) cremini mushrooms
- Season the chicken salt, pepper, and spices.1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoons paprika, ½ teaspoon cumin, ⅛ teaspoon cayenne pepper, salt and pepper
- Cook chicken, vegetables, and mushrooms:In a large frying pan, heat one tablespoon of oil over high heat. Add the chicken and cook for about 2-3 minutes without stirring. Then cook, stirring for a few minutes until browned and cooked through. Transfer to a large bowl.2 tablespoons frying oil
- Add the second tablespoon of oil to the pan. Add the bell pepper and mushrooms to the pan and spread out in an even layer. Don't stir for the first 2-3 minutes. Season with salt and pepper. Cook, stirring from time to time, for another 5 minutes, or until browned and tender. Transfer to the bowl with chicken.
- Leave the chicken, mushrooms, and bell pepper to cool slightly, then add the corn and grated cheese, stir together, and season lightly with salt and pepper.½ cup (70g) corn, 2 cups (200g) shredded mild cheddar
- Assemble: Divide the filling into 4 parts and spread each part evenly over half of each tortilla. Press the filling slightly to make it more compact. Fold tortillas in half, pressing gently.4 large tortillas
- Cook quesadillas: Lightly oil a big frying pan and cook the tortillas over medium heat, two at a time, on both sides. They’re ready when lightly browned on both sides and the cheese is melted.
- Transfer the tortillas to a plate. While still warm, sprinkle them with salt, and cut each tortilla into 4 parts.
- Serve with your favorite condiments (see notes for a recipe).
- Enjoy!
Notes
- Condiments: My favorite condiments for this chicken quesadilla are: simple guacamole (1 mashed avocado + 1 ts lime juice + salt and pepper + pinch of coriander) and sour cream yogurt dip (3 Tbsp sour cream + 2 Tbsp yogurt + 1 ts lime juice + salt and pepper).
- If using fresh or frozen corn, add it to the pan with the mushrooms and bell pepper.
- Calories = 1 large serving (1/2 of the recipe). This is only an estimate!
Nutrition
Calories: 1125kcal