Taco Chicken Quesadillas
Taco Chicken Quesadillas with white bean salsa. A delicious, healthy 30-minute meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 1 pound boneless skinless chicken breasts , cut into chunks
- 1 packet taco seasoning
- 1 Tablespoon lime juice
- 1 Tablespoon olive oil
- 8 large flour tortillas (white or whole grain )
- 2 cups shredded cheddar cheese
- 1 avocado , diced
- sour cream , for topping, if desired
For the white bean salsa:
- 1/2 white onion , chopped
- 1 small fresh jalapeño pepper , washed, deveined, seeded
- 1/4 cup fresh cilantro
- juice of 1 lime
- 1/2 teaspoon sea salt , to taste
- 15 ounce can white beans , drained and rinsed
Add chicken pieces, taco seasoning and lime juice to a ziplock bag and shake well to combine.
Refrigerate while you make the white bean salsa, or for up to 8 hours.
For the Salsa:
To a food processor or blender add onion, jalapeño, cilantro, lime juice and salt. Pulse/blend until finely diced.
Remove contents to a bowl. Stir in white beans. Refrigerate.
Add a little olive oil to a skillet over medium high heat. Add chicken pieces and cook, turning once, until cooked through.
Allow chicken to rest for a few minutes before shredding it with two forks.
Spread a small handful of cheese into a single layer on a tortilla.
Add a handful of shredded chicken and 1/4 cup white bean salsa.
Sprinkle another small handful of cheese on top. Cook quesadilla on a clean skillet over medium heat, flipping once, until tortillas are golden and cheese is melted.
Serve warm with diced avocados and extra white bean salsa and sour cream, if desired.
Calories: 580kcal | Carbohydrates: 39g | Protein: 37g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 1437mg | Potassium: 1124mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1545IU | Vitamin C: 12.4mg | Calcium: 515mg | Iron: 5.5mg