Chicken and Vegetable Quesadillas

These Chicken and Vegetable Quesadillas are a delightful fusion of tender chicken and colorful vegetables, all melted together in crispy tortillas. Perfect for a quick meal, they are both satisfying and packed with flavor.

Ingredients

• Cooked chicken breast, shredded - 200 grams
• Red bell pepper, diced - 1 medium
• Green bell pepper, diced - 1 medium
• Onion, diced - 1 medium
• Spinach, chopped - 1 cup
• Shredded mozzarella cheese - 1 cup
• Olive oil - 1 tablespoon
• Ground cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Flour tortillas - 4 (8-inch)
• Sour cream - for serving (optional)
• Fresh cilantro, chopped - for garnish (optional)

Steps

1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced onion, red bell pepper, and green bell pepper to the skillet. Sauté for about 5 minutes until the vegetables are softened.
3. Stir in the chopped spinach, shredded chicken, ground cumin, salt, and black pepper. Cook for an additional 2-3 minutes until the spinach is wilted and everything is heated through.
4. Remove the skillet from the heat and set aside the chicken and vegetable mixture.
5. In the same skillet, place a tortilla and sprinkle half of it with shredded mozzarella cheese. Spoon some of the chicken and vegetable mixture over the cheese, then fold the tortilla in half.
6. Cook the quesadilla for about 2-3 minutes on each side until golden brown and the cheese is melted.
7. Repeat with the remaining tortillas and filling.
8. Cut the quesadillas into wedges and serve with sour cream and fresh cilantro if desired.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, aiding muscle repair and growth.
• Rich in vitamins and minerals from vegetables, promoting overall health.

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