Heat a grill pan or skillet over medium high heat. Combine the chili powder, cilantro, olive oil, lime juice, salt, cumin and red pepper flakes in a pie plate; whisk to combine. Add the chicken breast halves and turn to coat. Cook the chicken until browned on both sides and juices run clear. Remove from the heat and shred the chicken into small pieces. Add the onion to the pan and cook until tender and golden, about 5 minutes.
Combine the shredded chicken, cooked onion, and diced tomatoes in a mixing bowl; toss to combine. Lightly brush or spray one side of a tortilla with vegetable oil; flip over on a work surface so the oiled side is facing down. Place about a quarter of the chicken mixture onto one side of the tortilla. Top with shredded cheese. Fold over the tortilla to sandwich the filling inside. Repeat with the remaining tortillas and filling mixture.
Cook the assembled quesadillas over medium-high heat in a lightly oiled grill pan or skillet until browned on the outside and warmed through with the cheese melted on the inside. Slice into wedges and serve with sour cream and salsa as desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (103g) | ||
Recipe Makes: 1 | ||
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Calories: 287 | ||
Calories from Fat: 255 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.3g | 38 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.4mg | 0 % | |
Potassium 187.4mg | 5 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 8.4g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 287
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