Quesadillas can be healthy without tons of extra veggies. This recipe focuses on bell pepper, onion and celery, using the Cajun “trinity” of flavors alongside tender bites of chicken and a sweet, smoky dipping sauce.
Serves: 4
Ingredients
For the Chipotle-Mango Aioli:
- ¾ cup low-fat mayo
- 1 large, fresh mango (“meat” from mango removed and roughly chopped)
- ½ cup chopped chipotles, with sauce
- 2 tbsp. honey
- salt and pepper to taste
For the Chicken Quesadillas:
- 4 tbsp. olive oil
- 8 chicken tenderloins
- blackening seasoning
- 1 small onion, small dice
- 1 small green bell pepper, small dice
- 1 celery stalk, small dice
- 4 garlic cloves, minced
- 4 medium-sized, low-carb tortillas
- 16 oz pepper jack cheese, grated
Instructions
- To create your aioli, mix all of the ingredients together and set aside. If the aioli is too thick, add a little bit of water until you reach your desired consistency.
- Heat a large pan over medium-high heat and add 2 tbsp. of oil. Lightly coat chicken tenders with blackening seasoning, then place in the pan and cook for 2–3 minutes per side, depending on the size. Remove from pan and set aside.
- Add remaining oil to the pan and add onion, pepper, celery and garlic. Sauté until soft but not brown, about 5 minutes. While veggies are cooking, chop the cooked chicken into ½ inch cubes. When veggies are soft, remove them from the pan, set them aside and wipe pan clean.
- Working in batches or with multiple pans, reduce heat to medium and add one tortilla to the pan (no oil needed), then add a quarter of your cheese, veggies and chicken. Let the cheese melt, then fold your tortilla in half. Continue to cook for 3 minutes or until lightly brown. Flip and cook for an additional 3 minutes. Repeat until all quesadillas are made.
Recipe courtesy of Rob Varner of Sheepshead Eats