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Chicken Quesadilla

The masa or dough for a corn tortilla is produced by a process called nixtamalization, which involves soaking the maize in limewater, washing, hulling and grinding it to form the masa. The process was developed in pre-columbian era Central America possibly around 1200 BC

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    Tortillas 2.0 Unit(s)

    Tortillas

    Cheddar Cheese 25.0 grams

    Cheddar Cheese

    Sour Cream 25.0 ml

    Sour Cream

    Peeled Tomatoes 50.0 grams

    Peeled Tomatoes

    Red Bell Pepper 1.0 Unit(s)

    Red Bell Pepper

    Spring Onions 10.0 grams

    Spring Onions

    Mexican Spice Mix by Let's Cook 5.0 grams

    Mexican Spice Mix by Let's Cook

    Chicken Breast 200.0 grams

    Chicken Breast


    • Time : 25.0 mins
    • |
    • Calories: 540.0 kcal
    • |
    • Protein : 53.0 g
    • |
    • Fat : 18.0 g
    • |
    • Carb. : 52.0 g
    : Your Kitchen Essentials
    Utensils: Pan |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    - Get the chicken out of the fridge 20 minutes prior to cooking.
    - Cut the chicken in to strips, season it with the Mexican spice mix, salt and pepper. Let it marinate for at least 10 minutes.

    Wash and dry the vegetables to chopping (as required):
    - Red Bell Pepper: cut into thin strips
    - Spring Onions: slice.
    : Make the Quesadilla, Plate and Serve
    Filling:
    Heat some oil in a pan. Once the pan is hot enough, start sautéing the sliced chicken. Add the peeled tomatoes when the chicken is 3/4 cooked. Then add the bell peppers and spring onions just before you finish cooking the filling.

    Quesadilla:
    Slightly warm the tortillas on a hot pan. Place the chicken on the tortilla, followed by the cheese. Then top it off with other tortilla. Let the base cook slightly before carefully flipping the quesadilla over. Cook the other side until you start to see the cheese melt. Then immediately remove from the pan.

    Plate and Serve:
    Plate the Quesadilla and serve with the sour cream.