Ingrédients pour Bek's Creamy Chicken Quesadillas
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 1/4 cup chopped green onion
- 1/2 green bell pepper, chopped
- 2 cloves minced garlic
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 1/2 cups cooked chicken (shredded or diced)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup cottage cheese
- 1 cup shredded Colby Monterey Jack cheese
- 8 (6-inch) flour tortillas
- sour cream, for serving
- guacamole, for serving
- salsa, for serving
- pico de gallo, for serving
- lime wedges, for serving
- avocado, for serving
- fresh cilantro, for garnish
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Comment préparer Bek's Creamy Chicken Quesadillas
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Sauté 1/2 medium onion, 1/4 cup chopped green onion, and 1/2 green bell pepper until softened (about 5 minutes).
- Add 2 cloves minced garlic, 1/4 cup chopped cilantro, and 1 tablespoon lime juice. Sauté for 1 minute more.
- Transfer the vegetables to a large mixing bowl.
- Add 1 1/2 cups cooked chicken (shredded or diced), 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Increase heat to medium-high.
- Sauté until chicken is browned and juices run clear (about 5-7 minutes).
- Add the sautéed vegetables back to the skillet. Toss to combine, then transfer everything back to the large mixing bowl.
- Scrape any browned bits from the skillet into the bowl.
- Add 1 cup cottage cheese and 1 cup shredded cheese (Monterey Jack, cheddar, or a blend) to the chicken and vegetable mixture.
- Gently fold until combined.
- For stovetop cooking: Heat additional olive oil (1 tablespoon) in a clean cast iron griddle or skillet over medium heat.
- Place tortillas on the griddle, leaving space between them.
- Spoon about 1/2 cup of the filling onto one half of each tortilla, leaving a 1-inch border.
- Fold in half and press down gently with a spatula.
- Cook until the cheese is melted and the tortilla is golden brown, flipping carefully halfway through (about 3-4 minutes per side). Reduce heat if tortillas brown too quickly.
- Transfer to a warm platter and repeat with remaining tortillas.
- For oven cooking: Preheat oven to 500°F (260°C). Brush one side of each tortilla with olive oil and place them on a baking sheet, oiled side down.
- Fill as directed above and fold in half, pressing to seal.
- Bake for 5-7 minutes, or until crisp and golden brown.
- Once cooked, use a pizza cutter to cut each quesadilla into four slices.
- Serve immediately with your favorite toppings.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
11g
Fat
36g
Carbs
17g
