Chicken and cheddar quesadillas with salad
Ingredients
Utensils
cutting board, 2 large bowls, fine grater, citrus press, knife, frying pan
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Nutrition per serving
Step 1/ 4
- 1 red bell peppers
- ½ cucumber
- 10 g cilantro
- 10 g mint
- 1 limes
- salt
- pepper
- cutting board
- large bowl
- fine grater
- citrus press
- 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
- ½ red onion
- 1½ scallions
- ½ avocado
- 125 g shredded cheddar cheese
- 50 g yogurt
- 50 g canned sweet corn
- salt
- pepper
- large 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 salt, and pepper.
Step 3/ 4
- 1 chicken breasts
- 1 tbsp sweet paprika powder
- oil (for frying)
- salt
- pepper
- 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 paprika powder to chicken and mix. Add to bowl with cheddar-yogurt mixture and stir to combine.
Step 4/ 4
- 2 flour tortillas
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!
Enjoy your meal!
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