Mexican Chicken Quesadilla – Street Style

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while still providing flavor.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas add fiber and nutrients.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories.

cooked chicken

🥗Healthier: grilled tofu

💰Cheaper: canned chicken

Grilled tofu provides a plant-based option.

Poach 2 chicken breasts until tender and shred while warm.

In a hot pan with olive oil, sauté finely diced onion until soft.

Add minced garlic and cook for another minute until fragrant.

Stir in the shredded chicken and add chili powder, cumin, smoked paprika, oregano, salt, and pepper.

Mix until chicken is coated in spices, then add a splash of chicken broth and lime juice.

Let simmer until the liquid is mostly absorbed and set aside.

Shred Wajaka cheese (or use mozzarella or Monterey Jack) and prepare large flour tortillas.

Heat a large dry skillet over medium heat and place one tortilla in the pan.

Cover one half of the tortilla with a generous handful of shredded cheese, then add seasoned chicken on top of the cheese.

Sprinkle another layer of cheese over the chicken, then fold the tortilla over.

Cook for 2-3 minutes per side until golden brown and crispy, and cheese is melted.

Slide onto a cutting board, let rest for a minute, then cut into wedges.

Serve with sour cream, guacamole, pico de gallo, and hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens