YOUR SOLIN GENERATED RECIPE
Protein-Packed Corn Tortilla Chicken Quesadilla
Enjoy a vibrant and protein-rich quesadilla featuring tender grilled chicken, melted cheddar, and crisp vegetables nestled between corn tortillas. This meal delivers a satisfying blend of textures and flavors perfect for any time of day.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/4 cup Shredded Reduced Fat Cheddar Cheese
1/2 medium Red Bell Pepper
1/4 small Red Onion
2 tbsp Fresh Cilantro
2 tbsp Salsa
1 tsp Olive Oil
PREPARATION
Preheat a skillet over medium heat and add olive oil.
Season the chicken breast lightly with salt and pepper. Sear the chicken in the skillet until fully cooked, about 5-6 minutes per side, then shred or slice into bite-sized pieces.
Thinly slice the red bell pepper and red onion.
Warm the corn tortillas in a separate pan or microwave for about 20 seconds to make them pliable.
Assemble the quesadilla by layering shredded chicken, sliced vegetables, a sprinkle of shredded cheddar cheese, fresh cilantro, and a drizzle of salsa onto one tortilla. Top with the second tortilla.
Place the assembled quesadilla back into the skillet over medium heat. Cook for about 2-3 minutes per side until the cheese melts and the tortillas become crisp.
Remove from the skillet, slice into wedges, and serve immediately with extra salsa if desired.