Description
These easy chicken quesadillas are a complete meal in one! Loaded with chicken, veggies, mango salsa and cheese, they’re very filling and so delicious!
Yield: 4servings | Serving Size: 1quesadilla
Ingredients
16ouncesskinless chicken breast, fat trimmed
1teaspoonkosher salt, and black pepper, to taste
1/2teaspooncumin
1/2teaspoon garlic powder
1/4teaspoonoregano
olive oil spray
1/2small onion, cut into strips
1bell pepper, red or green cut into strips
1clovegarlic, minced
1tbspolive oil
1-1/3cuppart-skim Mexican blend shredded cheese, or dairy free cheese like Violife
1cupavocado mango salsa
8low-carb whole wheat flour tortillas, La Tortilla Factory original size (or gf tortillas like siete)
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.
Last Step:
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Nutrition
Serving: 1quesadilla, Calories: 435kcal, Carbohydrates: 30.5g, Protein: 47.5g, Fat: 31.5g, Saturated Fat: 6g, Cholesterol: 102.5mg, Sodium: 1009.5mg, Fiber: 16.5g, Sugar: 5g
