Chicken Quesadilla Recipe
with Spanish rice, guacamole & sour cream
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Ingredients
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Quesadilla
Spanish Rice
Guacamole
Sour Cream
Method
Quesadilla
- 1
Cook the Chicken
In a skillet, heat olive oil over medium heat. Season the chicken breast with salt, pepper, cumin, garlic powder, and onion powder. Cook the chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and let it rest before slicing it into thin strips.
- 2
Assemble the Quesadilla
In the same skillet, add a little more olive oil if necessary and place one tortilla in the skillet. Layer one cup of shredded cheese, half of the sliced chicken, and another tortilla on top. Cook until the bottom tortilla is golden brown, then flip and cook the other side until golden and the cheese is melted. Repeat with remaining tortillas and filling.
- 3
Cut and Serve
Remove the quesadilla from the skillet, let it cool for a minute, then slice into wedges and set aside.
Spanish Rice
- 4
- 5
Cook the Rice
Add the rice to the saucepan and stir for about 2 minutes to toast it slightly. Then add chicken broth, tomato sauce, salt, cumin, paprika, and black pepper. Bring to a boil, cover, and reduce heat to low. Simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
Guacamole
- 6
- 7
Sour Cream
- 8
Serve
Place sour cream in a bowl for serving alongside the quesadilla, rice, and guacamole.