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Wholemeal quesadilla with chicken, peppers and cheddar

Crisp wholemeal tortillas filled with chicken, peppers and melted cheddar.

  • 20 min
  • 1 serving
  • Mexican cuisine
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Wholemeal quesadilla with chicken, peppers and cheddar

Per serving

Calories
567 kcal
Protein
38.3 g
Carbohydrates
50.6 g
Fat
23.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Whole wheat tortillas2
  • Chicken breast100 g
  • Bell peppers100 g
  • Cheddar25 g
  • Red onion30 g
  • Salsa50 g
  • Extra virgin olive oil1 teaspoon
  • Paprika1 pinch
  • Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

  1. Cut the chicken breast and the cleaned peppers into thin strips; peel and thinly slice the red onion; grate the cheddar.
  2. Heat the oil in a frying pan over medium-high heat and sauté the chicken, peppers and onion with the paprika and a pinch of salt for 6 minutes, until the chicken is golden and cooked and the peppers are soft.
  3. Spread the filling and cheddar over one tortilla, leaving the edge clear, and cover with the other.
  4. Wipe the pan and cook the quesadilla over medium-low heat for 3 minutes per side, pressing with a spatula, until golden and crisp and the cheese has melted; use a plate to help you flip it.
  5. Cut it into wedges and serve with the salsa.

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