Description
Quesadillas for the whole family!
Ingredients
Scale
- 1/2 cup queso fresco-crumbled
- 1/4 cup cheddar cheese-shredded
- 4 large whole wheat tortilla
- 1/2 lb boneless skinless chicken breast, cooked and shredded
- 1 red bell pepper cut into small dice
- 1/2 onion peeled and sliced into half moons
- 1/4 bunch cilantro-washed and chopped
- Olive oil spray
For the guacamole:
- 2 avocados
- 1/2 jalapeño, small
- 2 tbsp red onion
- 1 tsp garlic
- 1 bunch of cilantro
- 1 small tomato
- 1/2 lime
For the pico de gallo:
- 2 plum tomatoes
- 1 jalapeño
- 2 tbsp white onion
- Salt to taste
- 1 lime
- 1 bunch cilantro
Instructions
For the quesadillas:
- Pre-heat the oven to 400°
- Combine the fresco and cheddar cheeses.
- Lay the tortillas on a cutting board or plate.
- On the bottom half of each of the tortillas, sprinkle 2 tablespoons of the cheese mixture.
- Then, you want to layer the chicken, red pepper, onion and cilantro on top of each of the tortillas. Each of the tortillas should have an equal amount of each of these ingredients.
- Sprinkle an additional 2 tablespoons of the cheese mixture on top of each of the tortillas.
- Fold the top half of each of the tortillas over the bottom half to cover the filling.
- Move to a cookie sheet lined with foil.
- Spray lightly the tops of each of the tortillas with the olive oil.
- Place the cookie sheet in the oven. Bake 8 to 10 minutes or until golden brown and heated through.
For the guacamole:
- Open avocado and remove pit.
- Dice jalapeño into bite-sized pieces.
- Chop red onion and tomato.
- Mince garlic and tear cilantro.
- Scoop out the avocado and mash it with a fork.
- Mix in cilantro, tomatoes, jalapeño, red onion, and garlic.
- Squeeze in lime juice and mix.
For the pico de gallo:
- Dice tomato and onion.
- Seed and mince the jalapeno.
- Add jalapeno and onion to a bowl with tomatoes.
- Squeeze juice of one lime over bowl.
- Add salt and pepper to taste.
- Optional: finish with chopped cilantro.