YOUR SOLIN GENERATED RECIPE
Crispy Chipotle Chicken Quesadillas
Pan-seared chicken and smoky chipotle peppers are folded into a crisp tortilla with melted cheese for a satisfying, spicy crunch.
INGREDIENTS
4.5 oz shredded chicken breast
1 medium whole wheat tortilla
0.75 oz shredded cheddar cheese
1 tbsp chipotle peppers in adobo
0.25 cup red bell pepper
0.25 cup red onion
1 tsp olive oil
2 tbsp plain Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a small mixing bowl, combine the shredded chicken breast with the chipotle peppers in adobo, sea salt, and black pepper until well incorporated.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced red bell pepper and red onion to the skillet and sauté for 4 minutes until the vegetables are tender and slightly caramelized.
Remove the vegetables from the pan and place the whole wheat tortilla into the skillet.
Sprinkle half of the shredded cheddar cheese over one side of the tortilla, then layer on the chipotle chicken mixture and the sautéed vegetables.
Top with the remaining cheese and fold the tortilla in half to close the quesadilla.
Cook for 3 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and the cheese is fully melted.
Remove from the heat, slice into three wedges, and serve immediately with a dollop of plain Greek yogurt.