NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

2 medium whole grain tortillas

2 oz Monterey Jack cheese

2 whole dried guajillo chiles

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp apple cider vinegar

0.25 cup red bell pepper

0.25 cup yellow onion

PREPARATION

• 1

  Remove stems and seeds from guajillo chiles, soak in boiling water for 10 minutes, then blend with garlic, vinegar, salt, and pepper into a smooth paste.

• 2

  Slice the chicken breast into thin strips and toss with the guajillo paste until every piece is thoroughly coated.

• 3

  Heat half the avocado oil in a large skillet over medium-high heat and sauté the chicken, sliced peppers, and onions until the chicken is fully cooked.

• 4

  Remove the chicken and vegetables from the pan and wipe it clean with a paper towel.

• 5

  Add the remaining oil to the pan and place one tortilla down, topping it with half the cheese and the cooked chicken and vegetable mixture.

• 6

  Sprinkle the remaining cheese over the filling and top with the second tortilla.

• 7

  Press down firmly and cook for 3 minutes per side until the tortillas are golden and the cheese is gooey and melted.

• 8

  Slice the quesadilla into six wedges and serve immediately while warm.