Weeknight Chicken Quesadillas by
Klcallic
Source: Home Chef
Ingredients
2 limes
2 red onions
2 jalapeno peppers
4 roma tomatoes
4 boneless skinless chicken breasts
2 tbs taco seasoning
12 small flour tortillas
6 oz shredded chihuahua cheese
2 oz sour cream
2
limes
2
red onions
2
jalapeno peppers
4
roma tomatoes
4
boneless skinless chicken breasts
2
tbs taco seasoning
12
small flour tortillas
6
oz shredded chihuahua cheese
2
oz sour cream
Instructions
Half lime. Juice half and quarter the rest. 1/4" dice onion. Cut 6 rounds from the end of jalapeno. Seed, rib, and mince the remaining jalapenos. 1/4" dice tomatoes.
Pat chicken breasts dry and cut into 1/4" strips across width. Coat with taco seasoning. Cook in 1 tsp olive oil over Med heat until 165F (8-10 min). Season with pepper.
On a baking sheet, assemble tortillas, chicken, cheese, a pinch of red onion (remaining for pico de gallo), and 1 tsp jalapeno (remaining for pico de gallo). Top with remaining tortillas.
Lightly coat top torillas with cooking spray, cover with foil, and stack a second baking sheet on top. Place a casserole dish on top to "press" quesadillas as they cook. Bake until warm and cheese is melted (18-20 min).
Pico de gallo:
Combine tomatoes, 6 tbs red onion, 4 tsp lime juice, remaining jalapeno (to taste), and a pinch of salt/pepper.
Garnish quesadillas with sour cream, lime quarters, and jalapeno rounds.
Servings: 4
Nutrition Information (per serving):
Calories |
762 |
Fat |
33 g |
Sodium |
1591 mg |
Carbohydrates |
60 |
Protein |
55 g |