Chicken Faijta Quesadillas with Cilantro Pesto
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
With the fixings of chicken fajitas, melty pepper jack, and zingy cilantro pesto, this heavenly quesadilla means biz.
Ingredients
3/4 lb. boneless skinless chicken breasts, cut into strips or chunks
1/2 c. plus 1 tablespoon extra-virgin olive oil
1 tbsp. Taco Seasoning
kosher salt
2 bell peppers, sliced
1 red onion, sliced
2 c. fresh cilantro (leaves and stems)
1 c. fresh basil leaves
1/4 c. crumbled cotija
1/4 c. almonds
1 clove garlic
Instructions
In a large bowl, coat chicken with oil and taco seasoning and season with salt. In a skillet over medium-high heat, add chicken and cook, turning occasionally, until cooked through. Transfer to a plate.
Add onions and peppers to skillet and cook until tender, 8 to 10 minutes. Season with salt.
While peppers are cooking, make pesto: In the bowl of a food processor, combine cilantro, basil, and olive oil and pulse until combined. Add cotija, almonds, and garlic and season with salt. Blend until combined.
Wipe out skillet and add butter. Slather a tortilla with pesto and top with chicken, peppers and onions, and pepper jack. Top with another tortilla and cook until crispy, 3 to 4 minutes, then flip and cook other side until golden. Repeat with remaining tortillas and ingredients. Serve with remaining cilantro pesto. (Store remaining pesto in a glass jar in the refrigerator up to 1 week.)
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