YOUR SOLIN GENERATED RECIPE
Chicken and Cheese Quesadillas
Pan-seared chicken breast and crisp bell peppers folded into a toasted tortilla with melted sharp cheddar for a satisfying, golden crunch.
INGREDIENTS
4 oz chicken breast
0.75 oz sharp cheddar cheese
1 medium whole wheat tortilla
0.5 cup red bell pepper
0.25 cup yellow onion
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp chili powder
0.25 tsp garlic powder
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season evenly with sea salt, black pepper, chili powder, and garlic powder.
Heat 0.25 tbsp of olive oil in a non-stick skillet over medium-high heat and sauté the diced peppers and onions until they are tender-crisp and slightly charred.
Remove the vegetables from the pan and set aside; add the remaining 0.25 tbsp of oil to the same skillet.
Cook the seasoned chicken in the skillet for 5-6 minutes, stirring occasionally, until golden brown and fully cooked through.
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.
Distribute the shredded cheddar cheese, cooked chicken, and sautéed vegetables over one half of the tortilla.
Fold the tortilla in half and press down firmly with a spatula, cooking for 2-3 minutes per side until the exterior is crispy and the cheese has melted.