Chicken Quesadilla

If you are like me looking for an easy weeknight meal this recipe is for you. Chicken Quesadilla takes less than 30 minutes from preparation to serve on the table. Also, this is one of the balanced meals with vegetables, protein, healthy fats and carbohydrates. Cut the chicken in to small cubes and your favorite veggies. I like onion, 3 different color bell peppers to be used as vegetables. I slice bell peppers thinly and keep it them ready to go as well. I use two cast iron pan, so I can cook vegetables and chicken in parallel. If you prefer veggies and chicken to be cooked together, you can do that so you have fewer dishes to clean. This is one of the recipes you can customize for the family as per everyone’s needs. My older son doesn’t like any veggies except chicken and cheese, my husband and I prefer more veggies on our Quesadilla. So preparing veggies and chicken separately helps us however we want our Quesadillas. While chicken and veggies are cooking, you can prepare Tortillas. I found best in class Tortillas, which is bit pricier but perfect for my carb intake without spiking blood sugar. Once the mixtures are ready, assemble chicken, veggies and cheese and grill it on the pan for a minute on both sides to get crispy Quesadillas.

This looks like a series of steps but once the chicken and veggies are cut and ready to go, you can cook it in parallel and get the job done in less than 30 minutes. If you don’t eat chicken, you can use your choice of meat. Sometimes, I just substitute chicken with eggs and make it as egg Quesadilla for breakfast.

Ingredients:

Chicken:

• Skinless/Boneless Chicken – 1 pound
• Oil – 1 Tablespoon
• Red Chilli Powder – 1 Teaspoon
• Coriander Powder – 1 Teaspoon
• Turmeric Powder- 1/4 Teaspoon
• Black Pepper- 1/4 Teaspoon
• Salt – 1 Teaspoon

Veggies:

• Onion- Half
• Red/Green/Orange Bell Pepper – Half each
• Oil- 1 Teaspoon
• Salt- 1/2 Teaspoon
• Pepper- 1/4 Teaspoon

Quesadilla:

• Tortilla – 8
• Chredder Cheese or Mexican blend- 3/4 cup

Steps:

Chicken Preparation:

1. Cut chicken into small cubes
2. Heat the cast iron pan and add oil
3. Once oil is hot, add chicken and saute well
4. Add all spices, salt and mix well
5. Cover with lid and cook for 10 minutes by occasionally stirring
6. Once done, take it out from heat

Fajita Preparation:

1. Slice onion and bell peppers into thinly sliced lengthwise
2. Heat the cast iron pan and add oil
3. Add the vegetables, salt, pepper and mix well
4. Saute is for 5 to 7 minutes uncovered

Quesadillas:

1. Take a Tortilla, add couple table spoon of chicken, vegetables and cheese on one side
2. Cover the other side of empty Tortilla on top of cheese
3. Place it on the hot pan and brush the top of the Quesadilla with oil
4. Let it cook for a minute and flip to other side
5. Brush the top with oil and let it cook for few seconds

Now Quesadillas are ready and serve hot with guacamole!!