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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chicken Preparation: | 2. Preheat grill to medium-high heat. | 3. In a small bowl, combine seasonings. | 4. Pound chicken breasts to 1/2-inch thickness. | 5. Season both sides of chicken breasts. | 6. Grill chicken breasts for 8-10 minutes on each side or until cooked through. | 7. Allow chicken to cool for 10-15 minutes and then slice into thin pieces. | 8. Chicken may be broiled instead of a grilled per your preference. | 9. Quesadilla Assembly: | 10. On two dinner plates, place one flour tortilla onto each. | 11. Sprinkle each evenly with 1/2 cup shredded cheese (1/4 cup on each). | 12. Arrange sliced chicken breast evenly attop each cheese layer. | 13. Cover each chicken layer with tomato slices (6 slices on each). | 14. Sprinkle each evenly with cilantro (1 tbs. on each) and scallions (1 tbs. on each). | 15. Sprinkle each evenly with remaining 1/2 cup shredded cheese (1/4 cup on each). | 16. Top with remaining two flour tortillas (one on each). | 17. Cooking the Quesadillas: | 18. While assembling the quesadillas, preheat an electric griddle to 350 F (or grill to medium-high heat). I use a griddle (rather than a grill) to cook quesadillas, as it is easier to turn them without losing their insides. | 19. Brush 1 tbs. olive oil onto the griddle, covering the surface. | 20. Brush the remaining 1 tbs. olive oil onto the top exposed flour tortilla. | 21. Gently slide each quesadilla from each dinner plate onto the griddle (olive oil-less side down). | 22. Cook for 5-7 minutes or until bottom tortilla begins to brown. | 23. With a large spatula, gently but swiftly turn each quesadilla to brown other side. | 24. Cook for 5-7 minutes or until bottom tortilla begins to brown. | 25. Remove to a cutting board and allow to cool for 5 minutes. | 26. Slice into eighths. | 27. Serve immediately with garnish of your preference. I like to use sour cream, salsa or guacamole. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	boneless	skinless boneless	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
onion powder	1/4	teaspoon		2.046	0.4747	0.0625	0.0062
mexican chili powder	1/4	teaspoon		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
flour tortilla	4			-	-	-	-
cheese	1	cup	shredded	476.55	3.159	28.89	38.799
tomato	2	slices	sliced	7.2	1.556	0.35200000000000004	0.08
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
scallion	2	tablespoons	sliced	3.84	0.8808	0.2196	0.0228

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.