NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 small corn tortilla corn tortilla

3 oz shrimp

1 whole guajillo chili guajillo chili

0.25 cup tomato

1 tbsp red onion

1 tbsp fresh cilantro

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Soak the guajillo chili in boiling water for 10 minutes, then blend with garlic, sea salt, and black pepper into a thick paste.

• 2

  Slice the chicken breast into thin strips and toss with two-thirds of the guajillo paste until well coated.

• 3

  Heat a non-stick skillet over medium heat and sauté the chicken using a splash of chili soaking water until fully cooked and slightly charred.

• 4

  Finely chop the shrimp and sear them in the same skillet for 2 minutes until pink and opaque.

• 5

  In a small bowl, combine the cooked shrimp with diced tomato, red onion, cilantro, lime juice, and the remaining guajillo paste to create the protein pico.

• 6

  Place the corn tortilla in the skillet to warm, then fill with the guajillo chicken and fold in half.

• 7

  Transfer the quesadilla to a plate and generously top with the double protein pico de gallo before serving.