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Chicken Quesadilla
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PrintIngredients
2 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil, divided
2 tablespoons soy sauce
4 cloves garlic, minced
¼ cup chopped fresh cilantro
2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
1 whole chicken breast, boneless, skinless
2 tablespoons olive oil
1 cup 2% shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
8 flour or whole wheat tortillas
Light sour cream, condiment
Salsa, condiment
Guacamole, condiment
Directions
- Cut the chicken into bite- sized chunks and place in a zip-top plastic bag.
- In a small bowl, combine the lime juice, oil, soy sauce, garlic, cilantro, salt and red pepper flakes with a whisk. Pour over chicken in plastic bag. Marinate for at least 30 minutes and up to 8 hours in the refrigerator.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook 5 to 7 minutes, until juices run clear.
- In a second skillet, over medium-high heat, place 1 tortilla. Top with the cheddar cheese, then the chicken, and then Monterey Jack cheese. Top with another tortilla. Flip the quesadilla after it has become lightly browned and slightly crispy on one side, about 3 to 5 minutes. Toast the second side for 3 to 5 minutes. Remove to a plate and cut into quarters. Serve with sour cream, salsa and guacamole.
photo by jasonlam