YOUR SOLIN GENERATED RECIPE
Cheesy Chicken & Pepper Quesadilla
Pan-seared chicken and crisp bell peppers are folded into a toasted tortilla with melted sharp cheddar for a satisfying, golden-brown crunch.
INGREDIENTS
4.5 oz chicken breast
1 medium whole wheat tortilla
0.75 oz sharp cheddar cheese
0.5 cup bell pepper
0.25 cup red onion
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Slice the bell pepper and red onion into thin, uniform strips.
Heat half of the olive oil in a large skillet over medium-high heat and sauté the peppers and onions until they are tender-crisp and slightly charred.
Add the seasoned chicken to the skillet and cook for 5-6 minutes until golden and cooked through, then transfer the chicken and vegetable mixture to a plate.
Wipe the skillet clean, add the remaining oil, and place the tortilla flat in the pan over medium heat.
Sprinkle the shredded cheddar cheese over one half of the tortilla and top with the chicken and pepper mixture.
Fold the tortilla in half and press down firmly with a spatula, cooking for 2-3 minutes per side until the cheese is fully melted and the exterior is toasted and crisp.