YOUR SOLIN GENERATED RECIPE
Chicken and Poblano Quesadilla
Sautéed chicken and charred poblano peppers folded into a crisp whole wheat tortilla with melted sharp cheddar for a smoky and satisfying finish.
INGREDIENTS
5 oz chicken breast
0.5 medium poblano pepper
0.25 medium red onion
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
1 medium whole wheat tortilla
0.75 oz sharp cheddar cheese
PREPARATION
Slice the chicken breast into thin strips and finely dice the poblano pepper and red onion.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken, poblano, and onion to the skillet, seasoning with sea salt, black pepper, and ground cumin.
Sauté the mixture for 6 to 8 minutes until the chicken is cooked through and the vegetables are tender.
Remove the mixture from the skillet and wipe the pan clean.
Place the tortilla in the skillet over medium heat and sprinkle the sharp cheddar cheese over one half.
Top the cheese with the sautéed chicken and pepper mixture, then fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.