Mini Chicken Quesadillas
with Zucchini ElotesCalories
:
680 kcalProtéines
:
51g protéinesDurée de préparation
:
35 minutesDifficulty
:
FacileAllergènes:
- Sulfites
- Blé
- Lait
- Lait
- Soya
- Peut contenir des traces d’allergènes
- Sésame
- Triticale
- Arachides
- Noix
- Blé
- Moutarde
- Sulfites
- Crustacés
- Oeuf
- Poisson
- Gluten
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
270 g
Hauts de cuisse de poulet
6 pièce(s)
Tortillas de farine
(Contient: Sulfites, Blé Peut contenir : Lait, Soya)
8 g
Assaisonnement mexicain
(Peut contenir : Lait, Soya, Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites)
1 pièce(s)
Courgette
7 g
Coriandre
113 g
Maïs en grains
¾ tasse(s)
Mozzarella, râpée
(Contient: Lait)
½ tasse(s)
Salsa de tomates
(Peut contenir : Lait, Soya, Sésame, Noix, Blé, Moutarde, Sulfites, Crustacés, Oeuf, Poisson, Gluten)
Instructions
1
- Before starting, preheat the oven to 475°F.
- Pat chicken dry with paper towels. Sprinkle over 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 5-6 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.
2
- 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 aside off heat! We'll use it again in Step 4!)
3
- Add cheese to the large bowl with chicken, then stir to combine.
- Brush 1/2 tbsp (2 tbsp) oil over one side of tortillas.
- On a baking sheet, arrange tortillas, oiled-side down. (NOTE: For 4 servings, divide tortillas between 2 parchment-lined baking sheets.)
- Divide chicken-cheese mixture to evenly over one side of each tortilla.
4
- 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.)
5
- Meanwhile, heat the same pan over medium-high. Once 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.
6
- Stir cilantro into jumble.
- Once quesadillas are golden, cut each one into three pieces.
- Divide mini quesadillas and jumble between plates.
- Serve salsa on the side for dipping!
