with Tomato-Sweet Bell Pepper Salsa
Ingredients: Ground pork • Roma tomatoes • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Limes • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro • Garlic.
Allergens
Tags
Ground Chicken
250 g
Sweet Bell Pepper
1 unit(s)
Tomato
2 unit(s)
Lime
0.5 unit(s)
Flour Tortillas
6 unit(s)
Mexican Seasoning
16 g
Yellow Onion
0.5 unit(s)
Monterey Jack Cheese, shredded
1 cup
Sour Cream
43 mL
Tomato Sauce Base
2 tbsp
Garlic, cloves
1 unit(s)
Cilantro
7 g
Salt
0.125 tsp
Sugar
0.5 tsp
Oil
1.5 tbsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/4-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- To a medium bowl, add tomatoes, lime juice, half the peppers, half the cilantro, 1 tbsp (2 tbsp) onions, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- To a small bowl, add sour cream, lime zest and 1/2 tbsp (1 tbsp) water. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Break up chicken into smaller pieces.
- Add remaining onions and remaining peppers. Cook for 4-5 min, stirring occasionally, until no pink remains in chicken.**
- Carefully drain and discard excess fat.
- Add tomato sauce base, garlic, Mexican Seasoning and 2 tbsp (4 tbsp) water.
- Cook for 1-2 min, stirring often, until chicken and veggies are coated.
- Remove the pan from heat, then transfer chicken mixture to a large bowl.
- Add cheese. Season with salt and pepper, then stir to combine.
- Carefully wipe the pan clean.
- Arrange tortillas on a clean surface.
- Spread chicken filling evenly over one side of each tortilla. Fold tortillas in half to enclose filling.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 3 quesadillas to the dry pan. Cook for 1-2 min per side, until golden.
- Transfer quesadillas to a plate.
- Reduce heat to medium and repeat with remaining quesadillas.
- Cut quesadillas into wedges, then divide between plates.
- Serve tomato-bell pepper salsa and lime crema alongside.
- Sprinkle quesadillas with remaining cilantro.
- Squeeze a lime wedge over top, if you like.
860
kcal
Calories
46
g
Fat
19
g
Saturated Fat
68
g
Carbohydrate
16
g
Sugar
7
g
Dietary Fiber
47
g
Protein
165
mg
Cholesterol
1640
mg
Sodium
1
g
Trans Fat
1550
mg
Potassium
650
mg
Calcium
6
mg
Iron
with Marinated Tomatoes and Cheddar Cheese
