YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Corn Quesadillas with Avocado Lime Crema
Enjoy a balanced fusion of smoky grilled chicken and sweet corn nestled between warm corn tortillas, topped with a refreshing avocado lime crema. This dish combines hearty protein with a burst of creamy, tangy flavors that elevate every bite.
INGREDIENTS
4 oz Boneless, Skinless Chicken Breast
2 Corn Tortillas
1/2 cup Sweet Corn Kernels
1/4 cup Low-Fat Shredded Cheddar Cheese
1/4 Avocado
2 tbsp Nonfat Greek Yogurt
1 tbsp Fresh Lime Juice
1 tbsp Fresh Cilantro
Salt and Pepper to taste
PREPARATION
Preheat a grill or grill pan over medium-high heat and season the chicken with salt and pepper.
Grill the chicken for about 5-6 minutes per side until fully cooked and have nice grill marks. Once cooked, let it rest and then dice into small pieces.
In a small bowl, mash the avocado and mix in nonfat Greek yogurt, lime juice, chopped cilantro, salt, and pepper to create a smooth avocado lime crema. Adjust seasoning as needed.
Heat a non-stick skillet over medium heat. Place one corn tortilla on the skillet, sprinkle half of the shredded cheese over it, then evenly distribute the grilled chicken pieces and corn kernels.
Top with the second corn tortilla and cook for about 2-3 minutes until the bottom tortilla is crispy and the cheese starts to melt, then flip carefully and cook the other side for an additional 2 minutes.
Remove the quesadilla from the skillet, cut into wedges, and drizzle or serve with the avocado lime crema on the side. Enjoy while warm.