Chicken Quesadilla

Ingredients

• 1 pound Chicken Tenderloins (trimmed and cut into bite‑size pieces)
• 2 tablespoons Avocado Oil (for seasoning and cooking)
• 1 teaspoon Adobo Seasoning (store‑bought blend)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 medium Sweet Onion (thinly sliced)
• 2 tablespoons Unsalted Butter (cut into pieces)
• 1 cup Shredded Mozzarella Cheese (used as the ‘glue’ cheese for binding)
• 1 cup Shredded Cheddar Cheese (adds flavor to the filling)
• 4 pieces Large Flour Tortillas (about 10‑inch diameter, store‑bought)

Instructions

1. Season the Chicken

   Place the chicken pieces in a mixing bowl, drizzle with avocado oil, then add adobo seasoning and black pepper. Toss until evenly coated.

   Time: PT5M

2. Slice the Onion

   Thinly slice the sweet onion on the cutting board.

   Time: PT3M

3. Cook the Chicken

   Heat the skillet over medium‑high heat. Add 1 tablespoon butter and a splash of avocado oil, then add the seasoned chicken. Cook, stirring occasionally, for 4‑5 minutes until browned and cooked through.

   Time: PT5M

   Temperature: 375°F

4. Sauté the Onion

   Remove the chicken and set aside. In the same skillet add the remaining butter and a drizzle of oil, then add the sliced onion. Sprinkle a pinch of adobo and black pepper, sauté for 2 minutes until softened.

   Time: PT2M

   Temperature: 375°F

5. Combine Chicken and Onion

   Return the cooked chicken to the skillet, mix with the onions for 1 minute to re‑heat and combine flavors.

   Time: PT1M

   Temperature: 375°F

6. Assemble the Quesadilla

   Lay a tortilla flat, sprinkle a thin layer of shredded mozzarella over half, add a generous spoonful of the chicken‑onion mixture, top with shredded cheddar, then fold the tortilla over to enclose the filling.

   Time: PT3M

7. Cook the Quesadilla

   Wipe the skillet clean, add a small knob of butter and a drizzle of oil, and heat over medium heat. Place the assembled quesadilla in the pan, cook 2‑3 minutes until the bottom is golden and the cheese starts to melt, then flip and cook another 2‑3 minutes.

   Time: PT6M

   Temperature: 350°F

8. Rest and Serve

   Transfer the cooked quesadilla to a plate, let rest for 1 minute, then cut into wedges and serve hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

35g

Fat

20g

Fiber

2g