Chicken and cheddar quesadillas with salad

Chicken and cheddar quesadillas with salad

22 ratings

Isabelle, singer


„During my vacation in Mexico, we ate quesadillas everyday—back home, I love to invite friends and serve my own quesadillas!“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
4
wheat tortillas
2
chicken breasts
250 g
cheddar (shredded)
2
bell pepper (red)
1
cucumber
20 g
coriander
2
limes
20 g
mint
1
red onion
3
green onions
1
avocado
100 g
yogurt
100 g
corn
2 tsp
paprika powder
oil for frying and greasing
salt
pepper
Metric
Imperial
  • 4  wheat tortillas
  • 2  chicken breasts
  • 250 g cheddar (shredded)
  • 2  bell pepper (red)
  • 1  cucumber
  • 20 g coriander
  • 2  limes
  • 20 g mint
  • 1  red onion
  • 3  green onions
  • 1  avocado
  • 100 g yogurt
  • 100 g corn
  • 2 tsp paprika powder
  • oil for frying and greasing
  • salt
  • pepper

Utensils

  • large frying pan
  • fine grater
  • citrus press
  • cutting board
  • knife
  • 2 mixing bowls

Enjoy with

Margarita
Share your love for Mexican food by enjoying these quesadillas with a margarita!

Nutrition per serving

Cal
763
Protein
48g
Fat
40g
Carb
50g

Step 1/4

Wash bell pepper and cucumber. Remove seeds, cut into fine slices, and transfer to a large mixing bowl. Roughly chop cilantro and mint and add to bowl. Season with lime zest, lime juice, salt, and pepper. Stir to combine and let sit to marinate.
  • 2 bell peppers (red)
  • 1 cucumber
  • 20 cilantro
  • 2 limes
  • 20 mint
  • salt
  • pepper
  • mixing bowl
  • fine grater
  • citrus press
  • cutting board
  • knife

Wash bell pepper and cucumber. Remove seeds, cut into fine slices, and transfer to a large mixing bowl. Roughly chop cilantro and mint and add to bowl. Season with lime zest, lime juice, salt, and pepper. Stir to combine and let sit to marinate.

Step 2/4

Peel and finely dice red onion and  green onions. Peel, pit, and dice avocado. Transfer all to a bowl and add cheddar, yogurt, and corn. Stir to combine and season with paprika powder, salt, and pepper.
  • 1 red onion
  • 3 green onions
  • 1 avocado
  • 250 cheddar cheese (shredded)
  • 100 yogurt
  • 100 corn
  • 2 tbsp paprica powder
  • salt
  • pepper
  • mixing bowl

Peel and finely dice red onion and green onions. Peel, pit, and dice avocado. Transfer all to a bowl and add cheddar, yogurt, and corn. Stir to combine and season with paprika powder, salt, and pepper.

Step 3/4

Cut chicken breast into strips and season with salt and pepper. Heat oil in a frying pan set over medium-high heat. Fry chicken breast for approx. 3 – 4 min., or until golden brown. Add to bowl with cheddar-yogurt mixture and stir to combine.
  • 2 chicken breasts
  • oil for frying
  • salt
  • pepper
  • large frying pan

Cut chicken breast into strips and season with salt and pepper. Heat oil in a frying pan set over medium-high heat. Fry chicken breast for approx. 3 – 4 min., or until golden brown. Add to bowl with cheddar-yogurt mixture and stir to combine.

Step 4/4

Top half of a wheat tortilla with the filling, then fold the tortilla in half to close. Repeat with remaining tortillas and filling. Fry each tortilla in a greased pan on both sides until golden bowl. Slice into wedges and serve with salad. Enjoy!
  • 4 wheat tortillas
  • oil for greasing

Top half of a wheat tortilla with the filling, then fold the tortilla in half to close. Repeat with remaining tortillas and filling. Fry each tortilla in a greased pan on both sides until golden bowl. Slice into wedges and serve with salad. Enjoy!