This was a fantastic little meal. I used the Mission Low Carb tortillas (6 net grams of carbs). Took one tortilla, cut it in half and made the quesadilla from that. A serving is one tortilla. If you have more available carbs for the day, by all means, use two.
I also took the cilantro pesto one step further for dipping the quesadilla in. I added sour cream to the remaining pesto. Nice sauce that made. In fact, that dip would be fantastic for veggies. Sour cream, cilantro pesto and a couple of red pepper flakes...
And the other thing I changed is the chicken. I had some left over roasted turkey breast. I simply chopped it up, crisped it up in a frying pan and add just a little chili powder.
Make this. you won't regret it.
Chicken Faijta Quesadillas with Cilantro Pesto
Recipe from Delish.com
Serves 4
3/4 lb. boneless skinless chicken breasts, cut into strips or chunks
1/2 c plus 1 tablespoon extra-virgin olive oil
1 T Taco Seasoning
kosher salt
2 bell peppers, sliced
1 red onion, sliced
2 c fresh cilantro (leaves and stems)
1 c fresh basil leaves
1/4 c crumbled cotija
1/4 c almonds
1 clove garlic
In a large bowl, coat chicken with oil and taco seasoning and season with salt. In a skillet over medium-high heat, add chicken and cook, turning occasionally, until cooked through. Transfer to a plate.
Add onions and peppers to skillet and cook until tender, 8 to 10 minutes. Season with salt.
While peppers are cooking, make pesto: In the bowl of a food processor, combine cilantro, basil, and olive oil and pulse until combined. Add cotija, almonds, and garlic and season with salt. Blend until combined.
Wipe out skillet and add butter. Slather a tortilla with pesto and top with chicken, peppers and onions, and pepper jack. Top with another tortilla and cook until crispy, 3 to 4 minutes, then flip and cook other side until golden. Repeat with remaining tortillas and ingredients. Serve with remaining cilantro pesto. (Store remaining pesto in a glass jar in the refrigerator up to 1 week.)
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