NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large whole wheat tortilla

0.75 oz sharp cheddar cheese

1 tbsp chipotle peppers in adobo sauce

0.25 cup red bell pepper

0.25 cup red onion

1 tsp avocado oil

2 tbsp plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh cilantro

PREPARATION

• 1

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

• 2

  Place a large non-stick skillet over medium heat and add the avocado oil, swirling to coat the surface.

• 3

  Add the diced red bell peppers and red onions to the skillet, sautéing for 4-5 minutes until the vegetables are tender and slightly caramelized.

• 4

  Remove the sautéed vegetables from the skillet and set them aside on a plate.

• 5

  Place the whole wheat tortilla into the same skillet and sprinkle half of the shredded cheddar cheese over one side of the tortilla.

• 6

  Evenly distribute the chipotle chicken and the sautéed vegetables over the cheese, then top with the remaining cheese to act as a binder.

• 7

  Fold the tortilla in half and press down gently with a spatula, cooking for 2-3 minutes per side until the exterior is golden-brown and the cheese has completely melted.

• 8

  Transfer the quesadilla to a cutting board, slice into three wedges, and serve immediately with a dollop of plain Greek yogurt and a garnish of fresh cilantro.