Baked Chicken Quesadillas
Ingredients
The filling
-
8
oz.
Chicken Breast
-
½
cup
chopped Onion
-
½
cup
chopped Poblano Pepper
-
¼
cup
Sour Cream
-
2
cups
Shredded Monterey Jack Cheese
The seasoning
-
2
tsp.
Avocado Oil
-
½
tsp.
Cumin
-
½
tsp.
Mexican Oregano
-
½
tsp.
Garlic Powder
-
½
tsp.
Kosher Salt
-
¼
tsp.
Smoked Paprika
-
¼
tsp.
Chili Powder
-
⅛
tsp.
Cayenne Pepper (optional)
The tortillas
Instructions
- Season the chicken with half of the taco seasoning and let it sit for five minutes.
- Cook the chicken in a skillet with avocado oil for 4-5 minutes on each side until cooked through.
- Remove the chicken and cook the poblano pepper and onions in the same skillet, adding the remaining seasoning and a tablespoon of water, until tender.
- Shred the chicken and mix it with the cooked vegetables.
- Add sour cream and one cup of shredded cheese to the chicken mixture and stir well.
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Lay the tortillas on the baking sheet and sprinkle shredded cheese on top, then bake for 2 minutes to melt the cheese.
- Fill each tortilla with the chicken mixture, fold in half, and brush the tops with oil.
- Bake the quesadillas for 12-13 minutes until golden brown.
- Let cool for a minute, then cut into triangles and serve.
Nutrition Facts (estimated)
Servings
2-3
Calories
538
Total fat
34g
Total carbohydrates
24g
Total protein
35g
Sodium
1787mg
Cholesterol
117mg
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