Chicken Quesadillas with Bell Pepper
with corn & scallion salsa and guacamoleCalories
:
593 kcalProtein
:
20.5g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
This recipe provides 263 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ bunch
Scallions
½ piece
Garlic
½ piece
Bell pepper
½ piece
Lime
3 piece
Chicken meatballs with Mediterranean herbs
½ sachet(s)
Mexican-style spices
70 g
Corn
2.5 piece
No Fairytales carrot tortilla
(Contains: Gluten, Tarwe)
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
40 g
Guacamole
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2482 kJ
Calories593 kcal
Fat27.7 g
Saturated Fat9.2 g
Carbohydrate62 g
Sugar14.8 g
Dietary Fiber13.6 g
Protein20.5 g
Salt3 g
Potassium502.6 mg
Calcium43.9 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Tall-Sided Pan
•Colander
•Large Frying Pan
•Small Bowl
Cooking Steps
1
- Finely chop the scallions and separate the white part from the greens.
- Crush or mince the garlic.
- Cut the bell pepper into strips.
- Zest the lime and cut into 4 wedges.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat, then add the chicken meatballs. Fry for 3 - 4 minutes, breaking them down with a spatula.
- Add the white part of the scallions, garlic and bell pepper. Fry for 4 - 6 minutes. Season with the Mexican spices and salt and pepper to taste.
- Drain the corn.
- In a bowl, mix the corn, green part of the scallions, lime zest, and the juice of 1 lime wedge per person.
3
- Heat a large frying pan over medium-high heat. Place the carrot tortilla in the pan. Add about a fifth of the chicken and vegetable filling to half of the tortilla. Cover with about a fifth of the cheese.
- Fold the other half to close the tortilla and cook for 1 - 2 minutes until the cheese is melted. You can now add another tortilla to the pan next to this one and repeat the step. Do this with the rest of the tortillas (see Tip).
Tip: want to be quicker? Use another frying pan.
4
- Cut the chicken quesadillas into quarters and serve them on a plate.
- Top the quesadillas with the corn and scallion salsa.
- Serve the avocado dip in a separate bowl to dip the quesadillas in.
