Pollo Asado Chicken Quesadilla
Directions
- 1To make the marinade, combine some white onions, garlic cloves, cilantro, one can of chipotle peppers (or two for extra spicy), lime juice, orange juice, chili powder, cumin, oregano, black pepper and honey (optional) in a blender and blend everything together.
- 2Throw your chicken in a bag, pound it until it's even, add the marinade and let it sit for around 30 minutes or overnight.
- 3Once it's done, cook it on high heat on both sides, let it cool for a few minutes and dice it all up.
- 4Take out a low calorie tortilla, spread some fat free mozzarella on it, add the chicken, more cheese, fold it over and press it down.
- 5Finally toast the quesadilla on both sides until it's golden brown and you can even wrap them in aluminum foil and throw them in the freezer to have whenever you want.
Ingredients
- 1 medium white onions
- 6 garlic cloves
- 1 handful cilantro
- 1 can chipotle peppers
- 0.25 cup lime juice
- 0.5 cup orange juice
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon black pepper
- 3 tablespoons honey
- 24 oz chicken breast
- 6 cups fat free mozzarella
- 6 low calorie tortillas
Equipment
blenderrolling pinfrying pan