Chicken Quesadillas

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

500 g (1 lb 2 oz) boneless, skinless chicken thighs, finely diced (can be substituted with chicken breast or chicken tenderloins – just check you don’t overcook them)

3 tbsp olive oil

1 tsp sweet paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp ground cumin

½ tsp dried oregano

1 tsp sea salt flakes

½ tsp freshly cracked black pepper

1 red onion, finely diced

1 tsp freshly minced garlic

4 large flour tortillas

2 cups shredded cheese (cheddar, tasty, mozzarella or a mix)

Sour cream

Pico de Gallo

Guacamole

¼ bunch coriander (cilantro), leaves picked

Lime wedges

Directions

Marinate the chicken –

Add the diced chicken to a large bowl along with 2 tablespoons of the olive oil, the paprika, garlic powder, onion powder, cumin, oregano, salt and pepper. Toss to coat, then set aside.

Cook the onion and garlic –

Heat the remaining 1 tablespoon of olive oil in a large deep frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 1–2 minutes until just softened.

Cook the chicken –

Add the chicken and cook, stirring, for 6–8 minutes or until the chicken is golden and cooked through. Set aside on a plate.

Cook the quesadillas –

To the same pan, add the tortilla. On one half of the tortilla, sprinkle a generous layer of cheese. Top with the cooked chicken mixture, followed by another layer of cheese to help everything stick together. Fold the tortillas in half to form a half-moon shape. (See note 1 for oven and air-fryer methods.)

Reduce the heat to medium–low and cook for 2–3 minutes or until golden brown and crispy. Flip carefully using a spatula, then set aside on a plate. Repeat with the remaining tortillas (see note 2 for batch cooking).

Rest –

Allow the quesadillas to rest for 1 minute before cutting into wedges.

Serve –

Serve immediately with sour cream, pico de gallo, guacamole, fresh coriander and lime wedges on the side.

Nutrition

• Calories: 696
• Total Fat: 41.9 g
• Saturated Fat: 16.1 g
• Trans Fat: 0.6 g
• Cholesterol: 183.9 mg
• Sodium: 1665.4 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 1.6 g
• Total Sugars: 2.8 g
• Protein: 45.4 g