YOUR SOLIN GENERATED RECIPE
Cheesy Chicken & Pepper Quesadilla
Sautéed chicken and peppers are folded into a toasted tortilla with melted sharp cheddar for a crisp and savory bite.
INGREDIENTS
4.5 oz chicken breast
0.5 cup bell pepper
0.25 cup red onion
0.75 oz sharp cheddar cheese
1 medium whole wheat tortilla
0.5 tbsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
0.25 tsp chili powder
PREPARATION
Thinly slice the chicken breast into strips and chop the bell pepper and red onion into small pieces.
Heat half of the avocado oil in a skillet over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-6 minutes.
Add the bell peppers and onions to the skillet with the chicken. Season with sea salt, black pepper, cumin, and chili powder.
Sauté the mixture for another 3-4 minutes until the vegetables are tender-crisp, then remove from the pan and set aside.
Wipe the skillet clean and add the remaining avocado oil over medium heat. Place the tortilla in the pan.
Sprinkle half of the shredded cheddar cheese over one half of the tortilla, then layer the chicken and pepper mixture on top.
Add the remaining cheese over the filling and fold the tortilla in half.
Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese has completely melted. Slice into wedges and serve immediately.