Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 400grams chicken breast, lean, chopped into cubes
- 1 large onion, peeled and diced
- 2 large capsicums, red and green, diced
- 150grams kale, destalked and finely chopped
- 2 cloves garlic, peeled and minced
- 1tablespoons smoked paprika
- 1teaspoons cumin
- 80grams jalapeno peppers, drained
- 200grams cherry tomatoes, diced
- 1/2 medium lime, juiced
- 100grams cheddar cheese, grated (reduced fat)
- 100grams mozzarella, shredded (reduced fat)
- 4 large wholewheat tortillas
Description
These chicken and jalapeno quesadillas have plenty of veggies inside to make for a healthier Mexican treat.
Instruction tip
Serve with pico de gallo, salsa and guacamole.
Method
Step 1 of 4
Heat half oil in a large pan on medium high heat and fry chicken, diced onion, capsicums for 5-6 minutes. Add the kale, garlic, spices, cherry tomatoes, jalapenos and lime juice cook for 3-4 minutes.
Step 2 of 4
Sprinkle cheese over half of each of the tortillas, top with the vegetable mix and fold over, pressing down to evenly disperse the filling. large pan (large enough to fit the tortillas) on medium high heat, .
Step 3 of 4
Add the remaining oil to large pan on medium heat and cook the quesadillas in 2 batches for 2-3 minutes on each side or until the cheese is bubbling.
Step 4 of 4
Slice each quesadilla into 4 and serve with salad and whatever toppings you like.
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