Chicken Quesadilla

Servings: 1

Ingredients:

• 1 large tortilla / wrap

• 1 chicken breast

• Red and green bell pepper (sliced)

• Jalapeno pepper (chopped)

• ¼ cup grated cheese (cheddar or monterey jack)

• ½ cup sliced red onion

• ⅓ cup canned corn

• 1 tsp garlic (minced)

• 1 tbsp olive oil

• Chili powder

• Red pepper flakes

• Paprika

Dip in:

• Salsa

• Cilantro Garlic Dip

Cilantro Garlic Dip:

• 3 tbsp sour cream or greek yogurt (give DF option)

• Fresh cilantro (chopped)

• Juice from 1 lime

• 1 tsp garlic (minced or powder)

• Salt and pepper

Directions:

• In a small bowl, mix your Cilantro Garlic Dip and put it in the fridge

• Slice your bell pepper and onion into thin strips, chop your jalapeno, and set aside

• Turn your stove to medium heat and add olive oil to a large pan

• Slice your chicken breast into thin half inch strips

• Throw your veggies, corn, and garlic into the hot pan, and allow to cook until soft mixing regularly (about five minutes)

• Throw in the sliced chicken breast and all seasoning, cooking until the chicken is fully done (about another five minutes, flipping regularly in the pan)

• Take your mixture out of the pan and set it aside

• Place your tortilla in the pan (you may want to wipe it down first) and throw your cooked chicken and veggie mixture on top on one side, and then sprinkle the cheese on top

• Fold the other half over, and allow it to cook for about 1 minute on each side of the quesadilla, depending on how crunchy you like it

• Remove from heat, slice into 3-4 pieces, and serve with salsa and Cilantro Garlic Dip

Nutritional Info:

• Protein: 40g

• Fat: 34g

• Carbs: 53g

• Fibre: 10g

• Cals: 680