avec mélange de courgettes et de maïs
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Haut de cuisse de poulet
270 g
Tortillas de farine
6 unit(s)
Assaisonnement mexicain
8 g
Courgette
1 unit(s)
Coriandre
7 g
Maïs en grains
113 g
Mozzarella, râpée
0.75 cup
Salsa de tomates
0.5 cup
Huile
3 tbsp
Sel
0.13 tsp
Poivre
0.13 tsp
- Before starting, preheat the oven to 475°F.
- Wash and dry all produce.
- Pat chicken dry with paper towels. Sprinkle with half the Mexican Seasoning, then season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook 10-11 min, flipping once halfway, until golden and cooked through.**
- Remove the pan from heat, then cut chicken into 1/2-inch strips.
- Add chicken to a large bowl.
- While chicken cooks, on a clean surface, cut zucchini into 1/4-inch half-moons.
- Roughly chop the cilantro.
- Once chicken is finished cooking, carefully wipe the pan clean. (NOTE: Set the pan aside, off heat; it will be used again in Step 4.)
- To the large bowl with chicken, add cheese. Stir to combine.
- Brush 1 tbsp (2 tbsp) oil over one side of tortillas.
- On a parchment-lined baking sheet, arrange tortillas, oiled-side down. (NOTE: For 4 servings, divide tortillas between 2 parchment-lined baking sheets.)
- Spoon chicken-cheese mixture onto one side of each tortilla, evenly covering one half of each tortilla.
- Fold tortillas in half, gently pressing down to enclose filling. Place another baking sheet on top. (TIP: This keeps the quesadillas from puffing up and opening when cooking!)
- Bake in the bottom of the oven for 7-8 min, flipping halfway through, until cheese melts and quesadillas are golden. (NOTE: For 4 servings, bake in the bottom and middle of the oven, rotating sheets after flipping.)
- Meanwhile, heat the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then zucchini and corn. Cook for 4-5 min, until tender-crisp.
- Add remaining Mexican Seasoning. Cook for 1 min, until fragrant. Season with salt and pepper.
- Add cilantro to veggies. Stir to combine.
- When quesadillas are golden, cut each into three wedges.
- Divide mini quesadillas and veggie jumble between plates.
- Serve salsa alongside side for dipping.
860
kcal
Calories
41
g
Fat
11
g
Saturated Fat
72
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
52
g
Protein
165
mg
Cholesterol
1850
mg
Sodium
1
g
Trans Fat
1400
mg
Potassium
550
mg
Calcium
5.5
mg
Iron
avec pico de gallo, maïs et crème sure à l'avocat et à la lime
avec sauce marinara et sauce Alfredo maison
