Chicken Cilantro Quesadillas

Happy Friday!  It’s been quite some time since I’ve posted a full recipe on the blog, so I decided to get back in the kitchen with Scott and create a Hesington original to share.

When we got married, I had no idea how creative Scott can get with recipes, and I was pleasantly surprised with how this version of chicken quesadillas turned out.

*HEALTH BONUS: By using whole wheat tortillas and low-fat shredded cheese, this version of quesadillas can be added to the Healthy Eating category!

Let’s get to it…

Chicken Cilantro Quesadillas

Ingredients

1 lb (or 2 large) skinless, boneless chicken breasts, cubed

1 packet of taco seasoning

1 large red bell pepper, chopped

1 large green bell pepper, chopped

1 white onion, chopped

2-3 tbsp fresh cilantro, finely chopped

1 tbsp vegetable oil

2 tbsp cilantro cooking base

2 cups (or more to taste) Monterey Jack shredded cheese

6 large (10 inch) tortillas – I use whole wheat

Pin It

cook time: 25 minutes

prep time: 20 minutes

serves: 6

Directions

Pre-heat the oven on BROIL and spray cooking sheet (if needed).

Put chicken cubes into a bowl and toss with the taco seasoning.

Spread seasoned chicken out on baking sheet and put in the oven on BROIL for 5 minutes, or until chicken is no longer pink.

Take chicken out and preheat oven on BAKE for 350 degrees F.

(Take this time to finish chopping vegetables.)

In a large saucepan, heat vegetable oil and cilantro base over medium heat. For this recipe I used Goya Recaito Cilantro Cooking Base.

Add red and green peppers, onions, chicken and 2 tbsp fresh cilantro.

Cook and stir until the vegetables have softened, around 10 minutes.

Lay tortillas out on a baking sheet.  I prefer to use La Tortilla’s Large Low Carb & High Fiber Whole Wheat tortillas.

Layer the chicken and vegetable mixture on half of each tortilla.

*OPTION: You can also add more ingredients to your quesadillas here, like sliced black olives, black beans, or corn.

Sprinkle Monterey Jack & Cheddar cheese on each.

Finish them off by sprinkling fresh cilantro, to taste.

Fold the tortillas in half and bake in the oven until the cheese is melted, around 10 minutes.

When done, cut into thirds and serve!

We served our Chicken Cilantro Quesadillas with a side of 5 minute fiesta corn.

Follow instructions from a package of thawed out frozen corn, then simply add some of the chopped peppers and onions from your quesadillas.

I loved the combination of the two together and have a feeling you will too!

Enjoy!