YOUR SOLIN GENERATED RECIPE
Chicken and Cheese Quesadilla
Sautéed chicken and crisp bell peppers folded into a toasted whole wheat tortilla with melted sharp cheddar cheese for a satisfyingly gooey finish.
INGREDIENTS
4.5 oz Chicken breast
0.75 oz Sharp cheddar cheese
1 medium Whole wheat tortilla
0.25 cup Red bell pepper
0.25 cup Yellow onion
1 tsp Extra virgin olive oil
0.25 tsp Chili powder
0.25 tsp Cumin
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season evenly with chili powder, cumin, sea salt, and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
Add the diced red bell pepper and yellow onion to the skillet, cooking for 3-4 minutes until the vegetables are tender and slightly charred.
Remove the chicken and vegetable mixture from the pan and set aside, then wipe the skillet clean with a paper towel.
Place the tortilla in the skillet over medium heat, sprinkling half of the cheese on one side, followed by the chicken mixture and the remaining cheese.
Fold the tortilla in half and press down gently, cooking for 2-3 minutes per side until the exterior is crisp and the cheese is fully melted.