30minutemeals · batchcook · chicken · chipotlechicken · easydinner · healthyrecipe · highprotein · highproteinmealprep · mealprep · miseenplace · tacos · tastydinner

Chipotle Chicken Quesadillas and Burnt Salsa

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Prep
—
Cook
—
Total
20 min
Calories
785
Protein
75g
Carbs
Not listed
Fat
Not listed

Get ready

Ingredients

Ingredients

  • 1000 g Chicken Thigh Fillets
  • 3 Onions
  • 30 g Olive Oil
  • 1 tbsp Salt
  • 1 tbsp Taco Seasoning (1 tbsp of each: Paprika Garlic Powder, Onion Powder, Chipotle Paste, Oregano, Cumin)

Burnt Salsa

  • 500 g Cherry Tomatoes
  • 1 Onion
  • 6 Garlic Cloves
  • 2 Red Chilli
  • 1 handful Coriander

Green Salsa

  • 300 g 0% Greek Yoghurt
  • 3 Jalapeño
  • 1 Avocado
  • Lime Juice & Salt to Taste
  • To Serve

Chopped Onion & Coriander

  • 10 g Grated Mozzarella per tortilla
  • Tortillas

Cook

Method

  1. Dice the chicken thighs and slice the onion. Add to a large mixing bowl with the rest of the chicken ingredients and mix well.
  2. Spread evenly on an oven tray and roast at 200C for 20 mins or until cooked through.
  3. For the salsa, cut the chillies in half, cut the onion into chunks and peel the garlic cloves. Place everything onto an oven tray and pop under the grill until charred. Throw into a blender with the coriander until smooth. Season with lime and salt.
  4. For the cream, blend until smooth.
  5. Chop an onion and mix with coriander.
  6. Put the chicken and sauces into separate containers and get creative.
  7. For the quesadilla, sprinkle some cheese onto the tortilla, top with chicken, fold and pop into a pan until crispy. Flip, then fill with cream and onions and dip into the burnt salsa.