Chicken Quesadillas

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  Olive oil(53g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 teaspoon kosher salt
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  Bell Pepper
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  Bell Pepper
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  Yellow Onion
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  Corn, Sweet, Frozen(240g)
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  Onion powder(10g)
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  Garlic powder(10g)
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  Paprika, Smoked(10g)
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  Cumin, Ground(10g)
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  Oregano, Dried(10g)
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  1 teaspoon freshly cracked black pepper
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  Cilantro, Fresh(30g)
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  Cheese, Monterey Jack, 2%(240g)
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  Cheddar Cheese(240g)
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  Flour Tortillas
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Guacamole, Store-Bought
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  Pico De Gallo, Fresh

Instructions

1. 1Cut the chicken breast into bite-sized pieces. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 5–7 minutes, stirring occasionally, until no longer pink and internal temperature reaches 165°F.
2. 2Add the diced bell peppers and onion to the skillet and cook 4–5 minutes over medium-high heat, stirring often, until the peppers soften and onions become translucent.
3. 3Stir in the corn, onion powder, garlic powder, smoked paprika, ground cumin, and oregano. Cook 2–3 minutes over medium heat, stirring continuously, until the corn is heated through and spices coat all ingredients. Remove from heat, stir in the fresh cilantro, and transfer the filling to a large bowl.
4. 4Combine the Monterey Jack and sharp cheddar cheese in a medium bowl. On a clean work surface, top half of each flour tortilla with 3 tablespoons cheese, then ½ cup of the chicken filling spread in an even layer, then 2 tablespoons more cheese. Fold each tortilla in half over the filling.
5. 5Wipe out the skillet and heat ½ tablespoon olive oil over medium-low heat until glistening. Add two quesadillas at a time and cook 3 minutes per side over medium-low heat until golden brown and crispy. Transfer to a cutting board and repeat with remaining quesadillas, adding ½ tablespoon oil between batches.
6. 6Cut each quesadilla into thirds. Divide evenly into 6 airtight containers while warm, allowing to cool slightly before sealing.
7. 7Pack sour cream, guacamole, and pico de gallo in separate small containers to add at serving time.