YOUR SOLIN GENERATED RECIPE
Chicken Poblano Quesadillas with Lime Crema
Sautéed chicken and charred poblano peppers folded into a crisp, golden tortilla with melted cheese and finished with a bright lime crema.
INGREDIENTS
4.5 oz Chicken breast
1 medium Poblano pepper
0.25 cup Red onion
1 tsp Avocado oil
1 medium Whole wheat tortilla
0.75 oz Monterey Jack cheese
2 tbsp Plain Greek yogurt
1 tsp Lime juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Ground cumin
0.5 tsp Garlic powder
PREPARATION
Dice the chicken breast into bite-sized pieces and season thoroughly with the cumin, garlic powder, sea salt, and black pepper.
Heat avocado oil in a skillet over medium-high heat and sauté the sliced poblano pepper and red onion until they are tender and slightly charred.
Add the seasoned chicken to the skillet and cook for 5-7 minutes until golden brown and fully cooked through, then remove from heat.
Place the whole wheat tortilla in a clean skillet over medium heat, then layer half the Monterey Jack cheese on one side.
Top the cheese with the chicken and poblano mixture, add the remaining cheese, and fold the tortilla in half.
Cook for 2-3 minutes per side until the exterior is crunchy and the cheese is completely melted.
In a small bowl, whisk together the plain Greek yogurt and lime juice to create the crema, then serve alongside the quesadilla.