YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Veggie Quesadilla
Enjoy a wholesome, crispy chicken and veggie quesadilla that marries tender, seasoned chicken breast with vibrant bell peppers and red onions, all tucked into a warm whole wheat tortilla and lightly accented with low-fat cheese. This dish delivers a satisfying crunch and a balanced medley of textures and flavors, perfect for a quick yet nourishing meal.
INGREDIENTS
4 oz Chicken Breast
1 whole wheat tortilla
1/2 red bell pepper
1/4 red onion
1/4 cup low-fat shredded cheddar cheese
1 tsp olive oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Dice the red bell pepper and red onion, and sauté them in the skillet until they are softened, about 3-4 minutes.
Add the diced chicken breast to the skillet, seasoning lightly with salt and pepper if desired, and cook until the chicken is fully cooked and slightly crispy on the edges, about 6-7 minutes.
Place the whole wheat tortilla on a clean surface and sprinkle half of the low-fat shredded cheddar cheese evenly over one side of the tortilla.
Spread the cooked chicken and sautéed veggies evenly over the cheese, then sprinkle the remaining cheese on top.
Fold the tortilla in half and return it to the skillet. Cook on each side for 2-3 minutes, or until the tortilla is golden brown and the cheese is melted.
Once crispy and heated through, remove from heat, slice into wedges, and serve immediately.