Chicken-Vegetable Quesadillas

Name: Chicken-Vegetable Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 454 grams thin asparagus spears; 8 10-inchs (10-inch) flour tortillas; 79 milliliters chopped fresh basil; 2 garlic cloves, pressed; 312 grams package goat cheese; 2 Tbsps chopped green onions; 3 Tbsps lemon juice; 59 milliliters mayonnaise; 1 teaspoons pepper, divided; 2 larges red bell peppers; 1 teaspoons salt, divided; 4 boneless, skinless chicken breasts

Chicken-Vegetable Quesadillas might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 53g of protein, 40g of fat, and a total of 899 calories. This recipe serves 4. A mixture of bell peppers, goat cheese, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place bell peppers on an aluminum foil-lined baking sheet.

Ingredients you will need

Bell Pepper

Equipment you will use

Aluminum Foil

Baking Sheet

Bake at 500 for 20 minutes or until peppers look blistered, turning once.

Ingredients you will need

Peppers

Equipment you will use

Oven

Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers.

Ingredients you will need

Peppers

Seeds

Equipment you will use

Ziploc Bags

Coat asparagus with vegetable cooking spray; bake at 400 for 15 minutes.

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Vegetable Oil Cooking Spray

Asparagus

Equipment you will use

Oven

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook chicken in a large, lightly greased nonstick skillet over medium heat until browned.

Ingredients you will need

Whole Chicken

Pepper

Salt

Equipment you will use

Frying Pan

Add lemon juice, and cook 5 minutes or until chicken is done. Slice.

Ingredients you will need

Lemon Juice

Whole Chicken

Stir together remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, mayonnaise, and next 3 ingredients.

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Mayonnaise

Pepper

Salt

Spread mixture evenly on 4 tortillas.

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Tortilla

Spread

Layer with roasted bell pepper, asparagus, chicken, and goat cheese. Top with remaining 4 tortillas.

Ingredients you will need

Bell Pepper

Goat Cheese

Asparagus

Tortilla

Whole Chicken

Cook quesadillas in a large, lightly greased nonstick skillet over medium-high heat 2 minutes on each side or until browned.

Equipment you will use

Frying Pan

Cut into wedges.

Equipment

Ingredients

Servings:

454grams

thin asparagus spears 810-inchs

(10-inch) flour tortillas 79milliliters

chopped fresh basil 2

garlic cloves, pressed 312grams

package goat cheese 2Tbsps

chopped green onions 3Tbsps

lemon juice 59milliliters

mayonnaise 1teaspoons

pepper, divided 2larges

red bell peppers 1teaspoons

salt, divided 4

boneless, skinless chicken breasts

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.