From the Cook
From the Cook
From the Cook
From the Cook
1/5
Shredded Chicken Quesadilla
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Instructions
1
|
Preheat the oven to 425℉.
2
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In a large skillet, sauté the diced onion and bell pepper with 1 tablespoon of oil.
3
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Add garlic, chicken, beans, spices, oil and salsa. Stir and cook for 1 minute.
4
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Spray sheet pan with oil and place tortillas half-on half-off of the pan.
5
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Fill the middle of tortillas with chicken mixture. Add cheese and green onions. Place remaining tortillas in center to cover the middle area. Fold over the outside tortillas and place another sprayed sheet pan on top to keep tortillas closed.
6
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Bake in preheated oven for 20 minutes.
7
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Remove from oven and cut into 6 pieces.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Spices First 🌶️Bloom your cumin, paprika, and chili powder in hot oil for 30 seconds before adding chicken to unlock their full aromatic potential and deepen the flavor profile.
- Shred While Warm 🔥Shred the chicken immediately after cooking while it's still warm—it separates more easily and absorbs the seasoning better than cold chicken.
- Butter Your Tortillas 🧈Lightly brush the outside of your tortillas with melted butter instead of oil before pan-frying for a crispier, more golden exterior that won't absorb excess grease.
- Strategic Cheese Placement 🧀Place cheese on both the top and bottom tortilla surfaces in contact with the pan to create a protective, crispy layer that seals in moisture and prevents filling from escaping.
- Drain Your Beans Thoroughly 💧Rinse canned black beans under cold water and pat dry completely to remove excess sodium and starch, preventing soggy quesadillas and ensuring even texture distribution.
Recipe Facts
Diet at a Glance
Gluten Free
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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