Pollo Asado Chicken Quesadilla

10 mins
Serves 6
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Directions

  1. 1To make the marinade, combine some white onions, a bunch of garlic cloves, cilantro, one can of chipotle peppers (or two if you like it extra spicy), some fresh lime juice and orange juice.
  2. 2To make the marinade, combine some white onions, a bunch of garlic cloves, cilantro, one can of chipotle peppers (or two if you like it extra spicy), some fresh lime juice and orange juice.
  3. 3To make the marinade, combine some white onions, a bunch of garlic cloves, cilantro, one can of chipotle peppers (or two if you like it extra spicy), some fresh lime juice and orange juice.
  4. 4Season everything with chili powder, cumin, oregano, black pepper and honey (optional).
  5. 5Season everything with chili powder, cumin, oregano, black pepper and honey (optional).
  6. 6Season everything with chili powder, cumin, oregano, black pepper and honey (optional).
  7. 7Blend everything together.
  8. 8Blend everything together.
  9. 9Blend everything together.
  10. 10Throw your chicken in a bag, pound it until it's even, add the marinade and let it sit for around 30 minutes or overnight.
  11. 11Throw your chicken in a bag, pound it until it's even, add the marinade and let it sit for around 30 minutes or overnight.
  12. 12Throw your chicken in a bag, pound it until it's even, add the marinade and let it sit for around 30 minutes or overnight.
  13. 13Cook the chicken on high heat on both sides, let it cool and dice it all up.
  14. 14Cook the chicken on high heat on both sides, let it cool and dice it all up.
  15. 15Cook the chicken on high heat on both sides, let it cool and dice it all up.
  16. 16Take out a low-calorie tortilla, spread some fat-free mozzarella on it, add the chicken, more cheese, fold it over and press it down.
  17. 17Take out a low-calorie tortilla, spread some fat-free mozzarella on it, add the chicken, more cheese, fold it over and press it down.
  18. 18Take out a low-calorie tortilla, spread some fat-free mozzarella on it, add the chicken, more cheese, fold it over and press it down.
  19. 19Toast the quesadilla on both sides until it's golden brown.
  20. 20Toast the quesadilla on both sides until it's golden brown.
  21. 21Toast the quesadilla on both sides until it's golden brown.
  22. 22You can even wrap them in aluminum foil and throw them in the freezer to have whenever you want.
  23. 23You can even wrap them in aluminum foil and throw them in the freezer to have whenever you want.
  24. 24You can even wrap them in aluminum foil and throw them in the freezer to have whenever you want.

Ingredients

  • 1 medium white onions
  • 1 medium white onions
  • 1 medium white onions
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 can chipotle peppers
  • 1 can chipotle peppers
  • 1 can chipotle peppers
  • 0.25 cup lime juice
  • 0.25 cup lime juice
  • 0.25 cup lime juice
  • 0.5 cup orange juice
  • 0.5 cup orange juice
  • 0.5 cup orange juice
  • 1 tablespoon chili powder
  • 1 tablespoon chili powder
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon cumin
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 3 tablespoons honey
  • 3 tablespoons honey
  • 3 tablespoons honey
  • 24 oz chicken breast
  • 24 oz chicken breast
  • 24 oz chicken breast
  • 6 cups fat free mozzarella
  • 6 cups fat free mozzarella
  • 6 cups fat free mozzarella
  • 6 low calorie tortillas
  • 6 low calorie tortillas
  • 6 low calorie tortillas

Equipment

blenderrolling pinfrying panaluminum foil