Lunch / Dinner
Blackened Chicken Quesadillas
For another weeknight option, stick solely with the Mexican theme and try using purchased fajita seasoning for the blackened chicken.
Ingredients
FOR THE CAJUN SPICE BLEND, COMBINE:
FOR THE QUESADILLAS, COOK:
Instructions
For the Cajun spice blend, combine paprika, salt, garlic powder, black pepper, cayenne, onion powder, oregano, and thyme. Coat chicken with spice mixture
For the quesadillas, cook chicken in oil in a large sauté pan over medium heat until blackened, 4–5 minutes per side. Remove chicken from pan, let rest 5 minutes, then thinly slice against the grain.
Coat a nonstick skillet with nonstick spray and heat over medium. Sprinkle 1 side of each tortilla with ¼ cup cheese, sliced chicken, and another ¼ cup cheese. Fold empty sides of tortillas over and cook, two per skillet, until golden on each side, 2–4 minutes. Repeat cooking with remaining two quesadillas; slice into wedges.
Season chicken breasts by rubbing Cajun spice all over them; cook in oil until crusted and cooked through.
After letting it rest, thinly slice the chicken against the grain for easy layering inside the quesadillas.
Cook two quesadillas at a time until golden brown on both sides, flipping carefully with a spatula.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 612
% Daily Value*
Total Fat 29g 44%
Saturated Fat 14g 70%
Cholesterol 153mg 51%
Sodium 1226mg 51%
Carbs 37g 12%
Fiber 1g 4%
Protein 50g
*Percent Daily Values are based on a 2,000 calorie diet.