Grilled Chicken Quesadilla

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  Olive oil(30g)

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

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  Chicken Breast, Boneless Skinless(680g)

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

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  Taco Seasoning, Packet (E.G. Old El Paso)(30g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Bell Pepper
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  Broccolini
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  Yellow Onion
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  Green Onion (Scallion)(120g)
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  Cilantro, Fresh(60g)
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  Cheddar Cheese(240g)
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  Cheese, Pepper Jack(240g)
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  Flour Tortillas
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  Mayonnaise, Regular(120g)
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  Sour Cream(120g)

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

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  Onion powder(5g)
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  Taco Seasoning, Packet (E.G. Old El Paso)(10g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Cilantro, Fresh(60g)
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  JalapeñO Pepper
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  Lime Juice, Fresh(30g)

Instructions

1. 1Pat the chicken breast dry with paper towels, drizzle with olive oil, and season all over with half the taco seasoning packet. On a separate rimmed sheet pan, toss the bell pepper, broccolini, and onion with the remaining olive oil and remaining taco seasoning.
2. 2Preheat a stovetop grill pan or large skillet over medium-high heat and brush lightly with olive oil. Place the chicken breast on the hot surface and cook undisturbed for 5–6 minutes until golden brown grill marks appear, then flip and cook for another 4–6 minutes until the internal temperature reaches 165°F.
3. 3Transfer the cooked chicken to a cutting board. In the same pan over medium-high heat, add the seasoned bell pepper, broccolini, and onion in a single layer. Cook for 6–8 minutes, stirring occasionally, until the vegetables are tender and lightly charred at the edges.
4. 4While the vegetables cook, combine the mayonnaise, sour cream, onion powder, taco seasoning, fresh cilantro, jalapeño pepper, and lime juice in a blender and blend until smooth, about 2–3 minutes. Set the jalapeño ranch aside.
5. 5Slice the cooled chicken into bite-sized pieces and roughly chop the cooked vegetables.
6. 6Assemble the quesadillas: place a flour tortilla flat, sprinkle half of one tortilla with sharp cheddar, layer with one-quarter of the sliced chicken and cooked vegetables, top with fresh cilantro, green onions, and pepper jack cheese, then fold the tortilla in half. Brush the outside lightly with olive oil. Repeat with remaining three tortillas.
7. 7Place the assembled quesadillas on the grill pan over medium-high heat and cook for 3–4 minutes until golden brown and the cheese begins to melt, then carefully flip and cook for another 2–3 minutes until golden brown on the second side and the cheese is fully melted.
8. 8Cut each quesadilla into quarters and divide evenly into 4 airtight containers while warm. Pack the jalapeño ranch separately. Store in the refrigerator for up to 5 days.