Cooking Instructions
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Step 1
Combine
Paprika (1/2 Tbsp)
,
Brown Sugar (3/4 tsp)
, and
Crushed Red Pepper Flakes (1/4 tsp)
in a small bowl. Rub paprika mixture over the
Boneless, Skinless Chicken Breasts (2)
.
Step 2
Heat
Olive Oil (2 Tbsp)
in a large skillet over medium-high heat. Add in seasoned chicken and cook until brown on both sides, turning once, about 6-9 minutes. Sliced cooked chicken into strips and set aside.
Step 3
Place tortillas on a flat surface; divide the chicken,
Tomato (1)
,
Shredded Mozzarella Cheese (1/2 cup)
,
Feta Cheese (1/3 cup)
, and
Fresh Parsley (1/3 cup)
between both tortillas.
Step 4
Then fold in half pressing gently. Warm about a teaspoon of olive oil in a large skillet. Cook quesadillas over medium heat for about 4-5 minutes or until golden brown flipping once. Remove from skillet, set aside and keep warm.
Step 5
In a large skillet over medium heat, melt
Unsalted Butter (2 Tbsp)
and
Olive Oil (2 Tbsp)
. Add in
Garlic (3 cloves)
and saute for 2 minutes.
Step 6
Next, add in
Zucchini (1)
,
Corn (2 ears)
, and
Red Bell Pepper (1)
and cook for about 5-6 minutes, stirring occasionally. Remove skillet from the heat, stir in
Fresh Parsley (3 Tbsp)
and season with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 7
Serve sweet corn stir fry immediately with paprika chicken quesadillas. Enjoy!
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