These Mexican quesadillas are great paired with your favorite toppings. My favorites are salsa and sour cream, but you could use a lot of other toppings as well including guacamole, cayenne sauce, chipotle aioli, limes for juicing etc.
Total Time
28min
4.5
6 Ratings
Author: Sear Nation
Servings:
2
Ingredients
•
4
Large
Flour Tortillas
•
2
Tbsp
Extra-Virgin Olive Oil
•
2
Poblano Peppers
, diced
•
4
Tbsp
Scallions
, sliced
•
8
oz
Boneless, Skinless Chicken Breasts
, diced
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
tsp
Ground Cumin
•
1
Lime
•
3
cups
Shredded Mexican Cheese Blend
•
to taste
Salsa
or Sour Cream, Guacamole, or other Quesadilla topping
Cooking Instructions
1.
When ready, preheat oven to 425 degrees F (220 degrees C).
2.
Heat a large skillet on medium heat. Add Extra-Virgin Olive Oil (2 Tbsp). Add Poblano Peppers (2) and Scallions (4 Tbsp) to skillet. Add Ground Cumin (1 tsp) and stir in.
3.
Add Boneless, Skinless Chicken Breasts (8 oz) to skillet and Salt (to taste) and Ground Black Pepper (to taste) lightly. Squeeze a half of a Lime (1) into the skillet. Slice the remaining of the lime in two to four wedges for serving on a plate.
4.
Fry chicken until golden brown on all sides and done in the center when cut open. Remove skillet from heat.
5.
On a sheet pan, lay one Flour Tortillas (4) down and spread about one fourth of the Shredded Mexican Cheese Blend (3 cups) on the tortilla. Next, continue with a layer of half of the chicken filling. Finish off tortilla with another layer of cheese.
6.
Lay another tortilla on top to finish that quesadilla. Repeat assembly for remaining quesadilla. Bake until cheese is melted and tortillas are crispy brown, for around 12 to 15 minutes.
7.
Cut tortilla with a pizza cutter. Serve with Salsa (to taste).
Nutrition Per Serving
CALORIES
1159
FAT
75.5 g
PROTEIN
67.3 g
CARBS
55.3 g
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