|2 servings||calories per servings 710||protein serving 46 g||carbs per serving 56 g||total fat per serving 34 g|
This recipe takes melty cheese to another level. Here, golden and crispy tortillas hold a rich filling of chicken breast, sweet peppers and two kinds of cheese. Rotating the quesadillas in the skillet as they cook will prevent them from burning before the cheese has a chance to melt - simply use tongs to shift the quesadilla. Fresh pico de gallo adds zing and zest to the whole affair, and any left over is, of course, excellent with crispy tortilla chips from your pantry.
|Nutrition Facts||/ Per Serving|
|Total Fat||34 g|
|Saturated Fat||14 g|
|Trans Fat||0 g|
|Total Carbohydrates||56 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Thinly slice green onion, keeping white and green parts separate.
• Discard pepper stems and seeds. Thinly slice flesh.
• Chop tomatoes.
• Discard jalapeño stem and seeds. Mince flesh.
• Halve and juice lime.
In a bowl, combine onion whites, tomatoes, jalapeño, lime juice, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
Season chicken on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip chicken. Add peppers. Cook, stirring peppers occasionally, until chicken is opaque throughout, 2-3 minutes.
• Transfer chicken and peppers to a plate. Let cool 5 minutes.
• Wipe out skillet.
• Thinly slice chicken against the grain.
• Top half of each tortilla with cheddar, chevre, chicken and onion greens.
• Fold tortillas over filling.
• Return skillet to medium-high heat. Brush tops of quesadillas with a total 1 teaspoon cooking oil.
• Place quesadillas in hot skillet, oil-side down. Cook until bottoms are golden and crispy, 1-2 minutes.
• Brush tops with a total 1 teaspoon cooking oil.
• Flip quesadillas. Cook until other side is golden and cheese melts, 1-2 minutes.
• Transfer quesadillas to a cutting board. Halve quesadillas.
• Top with pico de gallo, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...