Name: Cheesy Chicken & Poblano Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz cooked shredded chicken breast; 1 medium poblano pepper; 0.25 cup diced yellow onion; 1 medium whole wheat tortilla; 1 oz shredded Monterey Jack cheese; 1 tsp extra virgin olive oil; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Cheesy Chicken & Poblano Quesadillas

Pan-seared whole wheat tortillas stuffed with tender shredded chicken and smoky charred poblanos, melted together with gooey Monterey Jack cheese for a satisfying crunch.

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NUTRITION

Protein

57.2g

Fat

23.2g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

1 medium poblano pepper

0.25 cup diced yellow onion

1 medium whole wheat tortilla

1 oz shredded Monterey Jack cheese

1 tsp extra virgin olive oil

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Core and slice the poblano pepper into thin strips.
2
Heat olive oil in a skillet over medium heat and sauté the onion and poblano strips until softened and slightly charred.
3
Add the shredded chicken, cumin, garlic powder, sea salt, and black pepper to the skillet, tossing until warmed through.
4
Remove the mixture from the pan and wipe the skillet clean.
5
Place the tortilla in the skillet, sprinkle half the cheese on one side, top with the chicken and poblano mixture, then the remaining cheese.
6
Fold the tortilla in half and cook for 2-3 minutes per side until the exterior is golden brown and the cheese is fully melted.