Grilled Chicken Quesadilla

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 1

Nutritional value per serving:

Calories 1147, total fat 73 G., saturated fats 32 G., proteins 57 G., carbohydrates 69 G., fiber 7 G., cholesterol 206 mg, sodium 1500 mg, sugar 10 G.

Grilled chicken breast and two types of cheese—Monterey Jack and Cheddar—make this quesadilla especially delicious and flavorful. To serve, prepare a fresh salsa with onion, tomato, cilantro, and lime juice. Serve with sour cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Quesadilla

90 g boneless, skinless chicken breast
A third of an onion, thinly sliced
A third of a green bell pepper, thinly sliced
1 tbsp. grape seed oil
Two wheat tortillas, 15 cm in diameter.
60 g of grated Monterey Jack cheese
60 g of grated cheddar

Salsa

A third of an onion, diced
A third of a tomato, diced
Juice of half a lime
A third of a bunch of fresh cilantro, finely chopped
2 teaspoons butter
30 g sour cream

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, sweet pepper, Monterey Jack cheese, tomatoes, lime juice, cilantro

Cooking the dish according to the recipe:

Quesadilla:

Preheat the grill to medium-high heat. Season the chicken with salt and pepper. Grill until cooked through, 12–15 minutes, depending on the size. Let cool, then transfer the chicken to a bowl and shred with two forks.
Heat the grapeseed oil in a skillet over medium-high heat. Add the onion and pepper and cook for 8 minutes. Add to the shredded chicken, season with salt and pepper.

Place the tortillas on a work surface. Top one with Monterey Jack cheese, then the chicken mixture. Top with cheddar cheese and cover with a second tortilla.
Salsa:

In a bowl, combine the onion, tomatoes, lime juice, and cilantro. Season with salt and pepper to taste.
Melt the butter in a skillet. Add the quesadillas and cook until golden brown. Flip and cook on the other side until golden brown and the cheese is melted. Remove from the skillet, cut into quarters, and garnish with salsa and sour cream.