Recipe Information

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Difficulty: Easy

Ingredients

• 8 wheat tortillas
• 2 chicken breasts (approximately 500g)
• 1 red bell pepper
• 200g button mushrooms
• 2 green onions
• 1 yellow onion
• 2 sprigs of cilantro
• 500g shredded cheddar cheese
• 2 tablespoons olive oil
• Sea salt to taste
• Freshly ground black pepper to taste
• 1 jar of salsa sauce

Instructions

1. Slice the yellow onion thinly.
2. Chop the mushrooms into small pieces, also known as duxelles.
3. Chop the red bell pepper in the same manner.
4. Thinly slice the green onions.
5. In a non-stick skillet, heat a bit of olive oil and sauté the chicken for 2 minutes on each side until browned. Lower the heat, add a splash of water, cover, and cook for 8 minutes.
6. Remove the chicken from the skillet and slice it on a cutting board.
7. In the same skillet, add more olive oil as needed and sauté the yellow onion over low heat until translucent.
8. Add the red bell pepper and cook for 2 minutes, then add the mushrooms.
9. Season with salt, pepper, and add 1 tablespoon of salsa sauce.
10. Add the sliced chicken back into the mixture and stir well.
11. Mix in the green onions and cilantro.
12. On a griddle or large skillet, heat a tortilla over low heat.
13. Spread the chicken and vegetable mixture evenly over the tortilla, sprinkle with shredded cheese, and cover with another tortilla. Cook for 1 to 2 minutes on each side, ensuring the cheese melts.
14. Serve hot alongside homemade guacamole or sour cream.

Notes

Feel free to customize the fillings with other vegetables like zucchini or spinach for added nutrition.

Recipe Tips

• Use fresh ingredients for better flavor.
• Experiment with different cheeses like Monterey Jack or Pepper Jack for a spicy kick.
• Keep a lid on the skillet while cooking to help the cheese melt evenly.

Nutritional Information

Calories: Approximately 600 per serving; Protein: 30g; Carbohydrates: 50g; Fat: 30g.

Frequently Asked Questions

1. Can I make these quesadillas ahead of time?

Yes! You can assemble the quesadillas ahead of time and store them in the refrigerator. Just pan-fry them when you’re ready to serve.

2. Are quesadillas freezer-friendly?

Yes, you can freeze uncooked quesadillas. Just wrap them tightly in plastic wrap and foil. Cook them directly from frozen, adding a few extra minutes to the cooking time.

3. Can I use other proteins?

Absolutely! This recipe works well with cooked beef, shrimp, or even plant-based proteins for a vegetarian option.

4. What sides pair well with quesadillas?

Quesadillas pair nicely with side salads, Mexican rice, and dips like guacamole or salsa.

5. How can I make this recipe healthier?

You can use whole grain tortillas, reduced-fat cheese, and add more vegetables to increase the nutritional value.