Mexican Street Chicken Quesadillas
Directions
- 1Start by throwing some chicken thighs in a bowl.
- 2Add garlic salt, black pepper, chili powder, cumin, smoked paprika, minced garlic, lime juice, chipotle sauce, and orange juice to the chicken.
- 3Cover the bowl and let the chicken marinate for about 10 minutes.
- 4When it's done marinating, take out a pan and cook the chicken until you start to see some color.
- 5Dice the cooked chicken into small pieces.
- 6Add white onion and cilantro to the diced chicken and give it a good mix.
- 7Assemble the quesadillas using low calorie tortillas, fat-free cheese, and the chicken mixture.
- 8Toast the quesadillas on both sides until golden brown.
- 9Wrap the meal-prepped quesadillas in aluminum foil and store them in the freezer for up to three months.
Ingredients
- 1135 g Boneless Chicken Thighs
- 15 g Garlic Salt
- 7 g Black Pepper
- 7 g Chili Powder
- 3 g Cumin
- 7 g Smoked Paprika
- 20 g Minced Garlic
- 100 g Lime (Juiced)
- 30 g Chipotle Sauce
- 60 g Orange Juice
- 200 g Diced White Onion
- 15 g Diced Cilantro
- 1120 g Fat Free Mozzarella
- 10 Low Calorie Tortillas (10-inch Carb Counter)
Equipment
bowlpanknifespatula
Tips
- To reheat the quesadillas from frozen: wrap the quesadilla in a wet paper towel, microwave for around 3-4 minutes, and if you like it crispy, toast it on a pan for a few minutes on each side.
- These quesadillas can be stored in the freezer for up to three months
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