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Cheesy & Creamy Garlic Chicken Quesadillas
45 minServes 10Nutri-Score B€€
B
45 min
45 minCheesy & Creamy Garlic Chicken Quesadillas
what you need
Ingredients
boneless skinless chicken breast (raw weight, cut into small pieces)Meat1.2 kg
all purpose seasoningSpices10 g
olive oilPantry15 ml
chicken brothPantry120 ml
garlic cloves (diced)Produce6 pieces
fat free evaporated milkDairy170 ml- smoked paprikaSpices5 g
- chicken stock powderPantry8 g
oreganoSpices3 g- light cream cheese (softened)Dairy200 g
parmesan cheese (freshly grated)Dairy80 g
spinach (chopped)Produce150 g- large low carb tortillasBakery10 pieces
- light cheddar cheese (grated)Dairy200 g
per serving
Nutrition
499kcal
- Carbs
- 23 g
- Proteins
- 68 g
- Fat
- 15 g
what you’ll use
Tools
Frying pan
Spatula
Mixing bowl
step by step
Method
- Step 1
Season and cook the chicken
- Cut the chicken breast into small pieces and season with the all purpose seasoning.
- Heat the olive oil in a frying pan and cook the chicken until golden and cooked through.
- Step 2
Build the creamy garlic sauce
- Add the diced garlic to the pan and cook until fragrant.
- Pour in the chicken broth and let it reduce slightly.
- Stir in the evaporated milk, smoked paprika, chicken stock powder and oregano.
- Step 3
Make the creamy filling
- Lower the heat and stir in the light cream cheese until melted and creamy.
- Add the grated parmesan and chopped spinach and stir until the spinach wilts.
- Mix the chicken back through the sauce.
- Step 4
Fill the tortillas
- Lay the tortillas out and spread the creamy chicken filling over one half of each.
- Sprinkle the grated light cheddar over the filling and fold the tortilla closed.
- Step 5
Toast the quesadillas
- Cook each quesadilla in a hot pan until golden and crisp on both sides and the cheese has melted.
- Step 6
Meal prep and store
- Cool the quesadillas completely, then wrap and freeze for up to a few months.
- Reheat for a few minutes in a pan or microwave before serving.