Mexico

Chicken quesadilla

Name: Chicken quesadilla
Total time: 25 min
Yield: 4 servings
Cuisine: Tex Mex
Ingredients: 350 g boneless breast chicken, boneless; 1 tbsp cooking oil (vegetable oil); 1 tsp cumin powder (ground cumin); 1 tsp paprika; 2 cloves garlic; Salt, to taste; 1 small sliced onion; 1/2 sliced capsicum (green capsicum, green bell pepper); 4 large tortillas flour tortilla; 1 cup grated cheddar cheese; 1/2 cup grated mozzarella; 1 diced, for salsa tomato; a handful coriander leaves (cilantro); 2 tsp lime or lemon lemon juice

Crisp tortilla, melty cheese, spiced chicken. Cut into wedges, dip, repeat.

25 minTime

36 gProtein each

mildSpice

Cheese and tortilla, a love story2 chapters · 1 min read

Make it your way

Grandma's waySpiced chicken and melted cheese in a crisp tortilla.

The original

517kcalsame

36 gproteinsame

4 gfibresame

25minutessame

Chicken quesadilla.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless350 g boneless breast

Cooking oil (vegetable oil)1 tbsp

Cumin powder (ground cumin)1 tsp

Paprika1 tsp

Garlic2 cloves

Saltto taste

Onion1 small, sliced

Capsicum (green capsicum, green bell pepper)½, sliced

Flour tortilla4 large tortillas

Cheddar cheese1 cup, grated

Mozzarella½ cup, grated

Tomato1, diced, for salsa

Coriander leaves (cilantro)a handful

Lemon juice2 tsp lime or lemon

Method

4 steps

1Season the chicken with cumin, paprika, garlic and salt and cook in half the oil until cooked through, with no pink remaining. Rest and shred.
2In the same pan, soften the onion and capsicum.
3Lay a tortilla in a dry pan, scatter cheese on half, add chicken and veg, more cheese, then fold. Cook until golden, flip and cook until the cheese melts.
4Mix tomato, coriander, lime and salt into a quick salsa. Cut quesadillas into wedges.

Serve it like this

Cut into wedges, fan them on a board with salsa, sour cream and guacamole for dipping.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mexico

Chicken quesadilla

Crisp tortilla, melty cheese, spiced chicken. Cut into wedges, dip, repeat.

25 minTime

36 gProtein each

mildSpice

Cheese and tortilla, a love story2 chapters · 1 min read

Make it your way

Grandma's waySpiced chicken and melted cheese in a crisp tortilla.

The original

517kcalsame

36 gproteinsame

4 gfibresame

25minutessame

Chicken quesadilla.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless350 g boneless breast

Cooking oil (vegetable oil)1 tbsp

Cumin powder (ground cumin)1 tsp

Paprika1 tsp

Garlic2 cloves

Saltto taste

Onion1 small, sliced

Capsicum (green capsicum, green bell pepper)½, sliced

Flour tortilla4 large tortillas

Cheddar cheese1 cup, grated

Mozzarella½ cup, grated

Tomato1, diced, for salsa

Coriander leaves (cilantro)a handful

Lemon juice2 tsp lime or lemon

Method

4 steps

1Season the chicken with cumin, paprika, garlic and salt and cook in half the oil until cooked through, with no pink remaining. Rest and shred.
2In the same pan, soften the onion and capsicum.
3Lay a tortilla in a dry pan, scatter cheese on half, add chicken and veg, more cheese, then fold. Cook until golden, flip and cook until the cheese melts.
4Mix tomato, coriander, lime and salt into a quick salsa. Cut quesadillas into wedges.

Serve it like this

Cut into wedges, fan them on a board with salsa, sour cream and guacamole for dipping.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chicken quesadilla

Make it your way

Ingredients

Method

Chicken quesadilla

Make it your way

Ingredients

Method

Make it a meal