Chicken Quesadillas

-- Serves
SKILL LEVEL 4 servings
2 tablespoons Mazola® Corn Oil
2 cups boneless skinless chicken breasts, cut in 1/2-inch cubes
1/4 tablespoons salt
1/4 teaspoon black fine grind pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin seed
1/4 teaspoon chili powder
1 cup frozen sliced peppers and onions
2 cups (8 ounces) shredded Cheddar cheese
8 (10 to12-inch) burrito-size flour tortillas
2 tablespoons Mazola® Corn Oil
Suggested toppings: Salsa, sour cream, guacamole, shredded lettuce (optional)

Heat 2 tablespoons corn oil in a large skillet on medium-high heat. Add chicken and cook 2 to 4 minutes or until fully cooked through. Add salt, pepper, garlic powder, onion powder, cumin and chili powder; stir until combined. Add pepper and onion mixture. Continue cooking, stirring occasionally, until vegetables are heated through.

Combine chicken mixture and cheese in a medium bowl. Distribute mixture evenly among 4 tortillas. Place remaining tortillas on top of each filled tortilla.

Heat 1-1/2 teaspoons oil in a large skillet over medium to medium-high heat. Add 1 quesadilla. Cook 1 to 2 minutes, turn and cook 1 to 2 minutes more until lightly browned and cheese is melted. Repeat with remaining oil and quesadillas. TIP: Reduce heat slightly during cooking if quesadillas overbrown before cheese is melted.

Cut into wedges. Serve with salsa, sour cream, guacamole and shredded lettuce, if desired.


Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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