NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium whole wheat tortilla

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup red onion

1 tsp avocado oil

1 tbsp chipotle peppers in adobo sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a small mixing bowl, combine the cooked shredded chicken breast with the minced chipotle peppers in adobo, garlic powder, sea salt, and black pepper until the chicken is thoroughly coated.

• 2

  Place a non-stick skillet over medium heat and lightly sauté the diced red bell peppers and red onions for 3-4 minutes until they are tender and slightly caramelized.

• 3

  Remove the vegetables from the skillet and set them aside, then wipe the pan clean and add the avocado oil.

• 4

  Lay the whole wheat tortilla flat in the skillet, then sprinkle the shredded cheddar cheese over one half of the tortilla.

• 5

  Layer the seasoned chipotle chicken and the sautéed vegetables over the cheese, then fold the tortilla in half to close the quesadilla.

• 6

  Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crispy and the cheese has fully melted.