YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Cheese Quesadillas
Golden-brown whole wheat tortillas folded over tender chicken and melted sharp cheddar, served with a crisp bell pepper sauté for a satisfying crunch.
INGREDIENTS
4 oz cooked chicken breast
1 oz sharp cheddar cheese
1 medium whole wheat tortilla
0.25 cup red bell pepper
0.25 cup yellow onion
1 tsp avocado oil
0.25 tsp chili powder
0.25 tsp cumin
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Heat a non-stick skillet over medium heat with half of the avocado oil.
Sauté the diced red bell peppers and onions until they are soft and slightly caramelized, then remove from the pan.
In a small bowl, toss the shredded cooked chicken with the chili powder, cumin, sea salt, and black pepper.
Wipe the skillet clean, add the remaining avocado oil, and place the whole wheat tortilla in the pan.
Layer half of the shredded cheese, the seasoned chicken mixture, the sautéed veggies, and the remaining cheese on one half of the tortilla.
Fold the tortilla over and press down firmly with a spatula to seal the ingredients.
Cook for 2-3 minutes per side until the exterior is perfectly crispy and the cheese is fully melted.
Slice the quesadilla into wedges and serve immediately while warm.