Chicken Quesadilla Taco Bell Recipe

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Ingredients

Ingredient Checklist

• 1/4 cup red wine vinegar
• 1 teaspoon honey
• Salt
• 1/2 small red onion, sliced
• 1 cup frozen peas, thawed
• 1/2 avocado, pitted peeled, and chopped
• 2 tablespoons chopped cilantro, plus sprigs for garnish
• 1 tablespoon fresh lime juice
• 2 teaspoons chopped seeded jalapeño
• 1 small clove garlic, chopped
• 1 1/2 teaspoon cumin
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 12 ounces boneless, skinless chicken thighs
• 8 6-inch corn tortillas, warmed
• 2 cups sliced napa cabbage
• Sour cream, hot sauce, sliced radishes, and additional toppings, optional

Directions

Instructions Checklist

• Step 1

   Combine vinegar, honey, and a pinch of salt in a small bowl. Stir in onion. Let stand at room temperature, stirring occasionally, for at least 30 minutes.

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• Step 2

   Pulse peas, avocado, chopped cilantro, lime juice, jalapeño, garlic, 1/2 tsp. cumin, and 1/4 tsp. salt in a food processor until combined but not smooth. Transfer to a bowl, cover and refrigerate.

• Step 3

   Mix 1 Tbsp. oil, chili powder, reminaing 1 tsp. cumin, and 1/2 tsp. salt in a small bowl. Rub chicken all over with spice mixture. Heat remaining 1 Tbsp. oil in a medium skillet over medium heat. Cook chicken, turning, until cooking through, about 12 minutes. Let rest for 5 minutes on a cutting board, then shred. Drain onion.

• Step 4

   Fill tortillas with cabbage, pea quacamole, chicken, pickled onions, and additional toppings, if desired. Garnish with cilantro sprigs. Serve immediately.

Nutrition Facts

Per Serving:

377 calories; fat 16g; saturated fat 3g; cholesterol 118mg; fiber 8g; protein 24g; carbohydrates 38g; sodium 596mg; iron 3mg; calcium 146mg.

Chicken Quesadilla Taco Bell Recipe

Source: https://www.health.com/recipes/chicken-tacos

Posted by: dicarlothendre.blogspot.com

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