Cinco de Mayo may have been yesterday, but this delicious Mexican dish can be enjoyed any time of year!
Serves 2 (*you can easily increase the recipe to serve more)
2 Flour or Corn Tortillas
2 Chicken breast, diced
Grated cheese of your preference (i.e. cheddar, queso, Monterey jack, etc)
1 Tbsp oil + 1/2 tsp (oil or butter)
Seasoning of your choice - we used Jerk seasoning, chili pepper, salt, black pepper, and paprika
You may simply make the quesadilla using just the ingredients above, but for extra heartiness, choose healthy diced vegetables such as:
green or red peppers
green, white, or red onion
Begin by dicing the chicken breast into small bite sized pieces to easily fit inside the tortillas
Chop all vegetable options that you may prefer
Shred the cheese, about 1/4 cup per person depending on preference
Heat a large skillet on medium-high heat and add the oil. Place the chicken and saute for a few minutes until almost cooked. Add seasoning and mix well
Add the vegetables of your choice and saute until tender and chicken is cooked through
Once your chicken and vegetable mixture are cooked, let simmer or turn off heat.
Heat a large skillet on medium heat and add 1/2 tsp of oil or butter into the pan.
Place one tortilla into the pan, flipping it over a few times with a spatula or tongs to ensure even browning/toasting on each side
When air pockets begin to form, add the cheese by sprinkling it over the whole tortilla, making sure it does not land in the pan or it may burn
Add the chicken and vegetable mixture on to half of the tortilla (for easy folding), but make sure it is not too full or it will not fold properly
The tortillas should be nicely browned on each side. Remove from heat and set on the plate. Repeat instructions for each portion.
Serve with salsa, sour cream, or guacamole (or all three!), cilantro and lime wedges.
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