YOUR SOLIN GENERATED RECIPE
Chicken Poblano Quesadilla with Lime Crema
Sautéed chicken and charred poblano peppers folded into a crisp tortilla with melted cheese, finished with a zesty lime crema.
INGREDIENTS
4 oz chicken breast
1 medium poblano pepper
0.25 medium red onion
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp cumin
0.5 medium whole wheat tortilla
0.5 oz Monterey Jack cheese
2 tbsp nonfat Greek yogurt
1 tsp lime juice
1 tsp fresh cilantro
PREPARATION
In a skillet over medium-high heat, add olive oil and sauté the diced chicken until cooked through and lightly browned.
Add the sliced poblano peppers and onions to the skillet, cooking until the vegetables are charred and tender.
Season the chicken and vegetable mixture with cumin, sea salt, and black pepper, then remove from the pan.
Wipe the skillet clean and place the tortilla in it over medium heat; sprinkle half the cheese on one side.
Layer the chicken and pepper mixture over the cheese and top with the remaining cheese.
Fold the tortilla in half and cook for 2-3 minutes per side until the exterior is golden and crisp.
Whisk together the Greek yogurt, lime juice, and chopped cilantro in a small bowl to create the crema.
Slice the quesadilla into wedges and serve immediately with the lime crema on the side.