Jalapeno Chicken Quesadilla

May 12, 2011 by Leanne Vogel December 4, 2015

A quick and easy, high protein dinner made up of jalapenos, healthy fats, plant, and animal based protein.

Ingredients

• 1 rice tortilla
• 1/2 leftover chicken breast, diced
• 1/4 cup black beans, drained and rinsed
• 1 yellow onion, sliced
• 1/4 red pepper, diced
• 1/4 avocado, sliced
• 2 tablespoon mozzarella Daiya cheese or other non-dairy cheese
• 1 tablespoon extra virgin coconut oil
• 1 tablespoon jalapenos, diced
• 1 tablespoon fresh cilantro, minced
• 1/8 teaspoon herbamare or Himalayan rock salt

Instructions

1. Preheat grill or if you don’t have a grill, preheat oven to 375F and line a cookie sheet with parchment paper or a silicon baking mat.
2. Heat coconut oil in a cast iron pan over medium heat. Once melted, add onions and saute for 3-5 minutes. Add herbamare and red pepper and cook for 1 minute.
3. Remove from heat.
4. Place all remaining ingredients on half of the tortilla. Fold over and place on the grill. Push down with the top and allow to cook for 1 minute, or until cheese is melted. If cooking in the oven, place on the prepared cookie sheet and bake for 8-10 minutes.

Nutrition Information Per Serving