YOUR SOLIN GENERATED RECIPE
Chicken and Poblano Quesadillas
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
1 medium poblano pepper
0.25 medium red onion
0.5 tsp olive oil
1 large whole wheat tortilla
0.5 oz sharp cheddar cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
0.25 tsp smoked paprika
PREPARATION
Slice the chicken breast into thin strips and season evenly with sea salt, black pepper, ground cumin, and smoked paprika.
Heat half of the olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, then set aside.
Add the remaining olive oil to the same skillet and sauté the sliced poblano pepper and red onion until they are tender and slightly charred.
Place the whole wheat tortilla in the skillet, layering half the cheese, the cooked chicken, and the pepper mixture on one half of the tortilla.
Top with the remaining cheese, fold the tortilla in half, and cook for 2-3 minutes per side until the exterior is crisp and the cheese is melted.