YOUR SOLIN GENERATED RECIPE
Crispy Shredded Chicken Verde Quesadilla
Enjoy a vibrant twist on a classic quesadilla featuring tender shredded chicken blended with zesty salsa verde and sweet red bell pepper, all enveloped in a warm whole wheat tortilla and melted reduced fat cheese. This dish offers a satisfying crunch with every bite, making it a delightful choice for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Chicken Breast
1 whole wheat tortilla (8 inch)
1/4 cup reduced fat shredded Monterey Jack cheese
2 tablespoons salsa verde
1/4 cup diced red bell pepper
PREPARATION
Preheat a non-stick skillet over medium heat.
In a bowl, combine the shredded chicken with salsa verde and diced red bell pepper.
Place the whole wheat tortilla on the skillet and spread the chicken mixture evenly over half of it.
Sprinkle the reduced fat cheese over the top of the chicken mixture.
Fold the tortilla over to create a half-moon shape.
Cook the quesadilla for 2-3 minutes on each side, pressing gently, until the tortilla is golden and crispy and the cheese is melted.
Remove from heat, slice into wedges, and serve warm.