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Chicken Quesadillas with Bell Pepper
Chicken Quesadillas with Bell Pepper

Chicken Quesadillas with Bell Pepper

with corn & scallion salsa and guacamole

This recipe provides 263 grams of vegetables per portion.

Tags:
Extra Veggies
Allergens:
Gluten
Tarwe
Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes
Cooking Time25 minutes
DifficultyEasy

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

Avocado dip

Not included in your delivery

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2503 kJ
Calories598 kcal
Fat28.5 g
Saturated Fat8.6 g
Carbohydrate64.2 g
Sugar12.9 g
Dietary Fiber13.4 g
Protein20.3 g
Salt3.2 g
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

Prepare
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.
Make the filling
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.
Assemble the quesadillas
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.

Serve
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. 

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