Red Lentil Chicken Quesadillas
Chicken quesadillas made with red lentil tortillas
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Ingredients
4 red lentil tortillas, fresh or frozen (see Related Recipes)
½ red bell pepper, sliced into short, thin strips
½ green bell pepper, sliced into short, thin strips
1 small yellow onion, sliced into short thin strips
½ cup cheddar cheese, grated
½ cup provolone, grated
1 chicken breast
¼ tsp chili powder
¼ tsp garlic powder
⅛ tsp ground cumin
⅛ tsp paprika
⅛ tsp salt
⅛ tsp black pepper
olive oil for cooking
SCD yogurt for serving (optional)
4 red lentil tortillas, fresh or frozen (see Related Recipes)
½ red bell pepper, sliced into short, thin strips
½ green bell pepper, sliced into short, thin strips
1 small yellow onion, sliced into short thin strips
55 grams cheddar cheese, grated
55 grams provolone, grated
1 chicken breast, cut into small cubes
¼ tsp (1.25 ml) chili powder
¼ tsp (1.25 ml) garlic powder
⅛ tsp (0.625 ml) ground cumin
⅛ tsp (0.625 ml) paprika
⅛ tsp (0.625 ml) salt
⅛ tsp (0.625 ml) black pepper
olive oil for cooking
SCD yogurt for serving (optional)
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Instructions
- If your red lentil tortillas are frozen, remove four from the freezer and let thaw in a single layer while prepping the vegetables and cheese. Tortillas should be flexible enough to bend.
- Heat a large frying pan on medium and add olive oil to coat the pan.
- Add the bell peppers and onion and sauté until slightly tender.
- Remove the peppers and onion and set aside.
- Season the chicken with the chili powder, garlic powder, cumin, paprika, salt and pepper. Stir to coat evenly.
- Add olive oil to coat the pan if needed.
- Add the chicken to the pan and cook, stirring frequently so that the chicken pieces cook evenly.
- When done (chicken is cooked through, no longer pink, and internal temperature is 165°F [74°C]), remove chicken and set aside.
- Add olive oil to coat pan if necessary.
- Add a soft tortilla to the pan.
- Add chicken, vegetables, and cheese to one half of the tortilla (don't overfill or the fillings will spill out of the quesadilla and the tortilla will be hard to fold over).
- Using a metal flipper/spatula, fold over the empty tortilla half to cover the filled half, trying not to spill the contents.
- Hold the folded tortilla in place for a few seconds until it stays folded.
- Cook for 1-3 minutes until the tortilla starts to brown and crisp up on the bottom.
- Flip the tortilla gently and cook for another 1-3 minutes.
- Remove tortilla to a plate and start the next tortilla.
Nutritional Info
Storage
Notes
Related Recipes
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