This easy chicken quesadilla recipe is a complete meal in one! Loaded with chicken, veggies, avocado-mango salsa and cheese, it’s very filling and so delicious!
Ingredients
- 16 ounces skinless chicken breast (fat trimmed)
- 1 teaspoon kosher salt (and black pepper, to taste)
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- olive oil spray
- 1/2 small onion (cut into strips)
- 1 bell pepper (red or green cut into strips)
- 1 clove garlic (minced)
- 1 tbsp olive oil
- 1-1/3 cup part-skim Mexican blend shredded cheese (or dairy free cheese like Violife)
- 1 cup avocado mango salsa
- 8 low-carb whole wheat flour tortillas (La Tortilla Factory original size (or gf tortillas like siete))
Instructions
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Slice chicken breast in half so you have 4 cutlets.
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Season chicken with salt, cumin, garlic powder, oregano and black pepper.
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Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides, about 2 minutes on each side.
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Remove from heat and cut chicken into strips, set aside.
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To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.
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Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
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Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla.
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Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
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Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.
Nutrition
Serving: 1quesadilla, Calories: 435kcal, Carbohydrates: 30.5g, Protein: 47.5g, Fat: 31.5g, Saturated Fat: 6g, Cholesterol: 102.5mg, Sodium: 1009.5mg, Fiber: 16.5g, Sugar: 5g
– W..W Points: 9
