Mexican Street Chicken Quesadillas
Directions
- 1Throw the chicken thighs in a bowl.
- 2Add garlic salt, black pepper, chili powder, cumin, smoked paprika, minced garlic, lime juice, chipotle sauce, and orange juice.
- 3Cover it and let it marinate for about 10 minutes.
- 4Cook the chicken until you start to see some color.
- 5Dice the cooked chicken into small pieces.
- 6Add in white onion, cilantro, and give it a good mix.
- 7Assemble the quesadillas using low calorie tortillas, fat free cheese and the chicken.
- 8Toast them on both sides until golden brown.
- 9Wrap them in aluminum foil afterwards and store them in the freezer for up to 3 months.
Ingredients
- 40 oz Boneless Chicken Thighs
- 1 Tbsp Garlic Salt
- 1 Tbsp Black Pepper
- 1 Tbsp Chili Powder
- 0.5 Tbsp Cumin
- 1 Tbsps Smoked Paprika
- 2 Tbsps Minced Garlic
- 1 Lime (Juiced)
- 2 Tbsps Chipotle Sauce
- 0.25 Cup Orange Juice
- 1 Cup Diced White Onion
- 0.5 Cup Diced Cilantro
- 10 Cups Fat Free Mozzarella
- 10 Low Calorie Tortillas
Equipment
bowlpan
Tips
- 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 to reheat the quesadillas from frozen.
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