Snack: Habanero Chicken Quesadillas

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Habanero Chicken Quesadillas

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 pound boneless skinless chicken breast, sliced thin
1/2 teaspoon ground paprika
1 teaspoon fresh lime juice
1/2 habañero chile (sliced), or more to taste
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
Eight 8-inch flour tortillas
6 ounces cheddar cheese, grated
Salsa, guacamole and sour cream, for serving (optional)

Instructions

Heat a large skillet over medium-high heat. Add the oil, and then stir in the garlic. Cook garlic until soft and then add the chicken, paprika, lime juice and habañero. Cook the chicken for about 3 to 5 minutes or until cooked through. Season with salt and pepper and remove from heat. Set aside.
Spread half of the cheese on 4 tortillas. Top with the habañero chicken. Add a final layer of cheese and gently spread the filling evenly around the tortilla, leaving a gap around the edges. Top with remaining tortillas.
Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.
Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 4 to 6 pieces.

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