These straightforward rooster quesadillas are an entire meal in a single! Loaded with rooster, veggies, avocado-mango salsa and cheese, they’re very filling and so scrumptious!
Rooster Quesadillas
I made this wholesome rooster quesadillas recipe for dinner with my leftover avocado mango salsa and a few sauteed onions and peppers. They’re very satisfying, with virtually 38 grams of protein and 17 grams of fiber. They’re additionally nice for lunch and even as appetizers. For extra of my quesadilla recipes, attempt Picadillo Quesadillas, Shrimp Quesadillas, and BBQ Rooster Quesadillas.
Rooster Quesadillas Elements
- Rooster: Trim the fats off 16 ounces of skinless rooster breasts.
- Spices: Season the rooster with cumin, oregano, garlic powder, salt, and pepper.
- Onion: Slice half of a small onion into strips.
- Bell Pepper: Slice a purple or inexperienced pepper into strips.
- Garlic: Mince one clove.
- Cheese: You’ll want a part-skim Mexican shredded cheese mix.
- Salsa: I used avocado mango salsa for additional vitamin and taste.
- Tortillas: Purchase low-carb whole-wheat tortillas, like La Tortilla Manufacturing unit.
How one can Make Rooster Quesadillas
- Prep Rooster: Slice the breast in half lengthwise so you’ve got 4 cutlets. Season the rooster for the quesadillas with salt, pepper, cumin, oregano, and garlic powder.
- Prepare dinner the Rooster: Warmth a skillet over medium warmth, calmly spray with oil, and cook dinner the rooster for a couple of minutes on all sides. It’s also possible to grill the rooster on an outside grill. Examine that the cutlets are carried out with a meat thermometer. As soon as it reads 165°F, the rooster is prepared. Take away the cutlets from the warmth, lower them into strips, and put aside.
- Sauté the Veggies: Pour a teaspoon of oil into the skillet, add the onions and peppers, and season with salt and pepper. Prepare dinner for 2 minutes, add the garlic, and proceed cooking till the greens are smooth. As soon as prepared, switch to a plate.
- Assemble the Quesadillas: Warmth the skillet on medium warmth and spray calmly with oil. Place a tortilla within the pan, high with cheese, rooster, onions, peppers, and salsa, after which put one other tortilla on high.
- Prepare dinner the Quesadillas: As soon as the cheese melts and the underside tortilla is golden brown, place a plate on high of the quesadilla and flip the pan over so the quesadilla is on the plate. Slide the opposite aspect into the skillet, cook dinner for one more minute, and take away with a spatula.
How one can Retailer Rooster Quesadillas
Leftover rooster quesadillas will hold within the fridge for as much as three days, and you’ll reheat them in a skillet till heat. Should you’re cooking for one, you possibly can retailer all of the components individually and make the quesadillas contemporary over the following few days earlier than consuming.
Variations
- Tortillas: Any eight-inch entire wheat or flour tortillas will work when you can’t discover low-carb tortillas.
- Rooster: My Sluggish Cooker Salsa Rooster or Chipotle Rooster would work properly on this quesadilla recipe. Or when you desire floor meat, attempt my Turkey Picadillo.
- Spices: In case you have taco seasoning readily available, use that to season your rooster.
- Vegetarian Quesadilla: Omit the rooster and cook dinner extra bell peppers and onions, or add black beans for extra protein and fiber.
- Salsa: Swap mango salsa with pico de gallo or any thick jarred salsa.
- Cheese: Substitute shredded cheddar cheese.
Extra Latin Recipes You’ll Love
Yield: 4 servings
Serving Dimension: 1 quesadilla
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Slice rooster breast in half so you’ve got 4 cutlets.
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Season rooster with salt, cumin, garlic powder, oregano and black pepper.
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Frivolously spray a skillet on medium warmth with oil or if utilizing a grill, grill rooster till cooked on each side, about 2 minutes on all sides.
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Take away from warmth and lower rooster into strips, put aside.
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To the skillet, add 1 tbsp oil and cook dinner onions and peppers, season with salt and pepper.
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Prepare dinner about 2 minutes, add garlic and proceed cooking till greens are smooth being cautious to not burn the garlic. When cooked, put aside.
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Warmth skillet on medium warmth and calmly spray with oil. Add tortilla, high with cheese, rooster, onions, peppers, and pico de gallo or avocado-mango salsa. Prime with the opposite tortilla.
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Cheese must be melted and the underside of the tortilla must be golden brown. Put a plate on high of the quesadilla to flip it over onto the plate. Then slide the opposite aspect onto the skillet.
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Prepare dinner one other minute and take away with a spatula. Reduce into wedges and serve with bitter cream if you want.
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Serving: 1 quesadilla, Energy: 387 kcal, Carbohydrates: 31 g, Protein: 37 g, Fats: 18 g, Fiber: 16.5 g
