Chicken Quesadilla and Bell Pepper with Tomato Sauce

Ingredients

• Tortillas3 count (120 g)
• Chicken Breast150 g
• Onion1/4 count (38 g)
• Garlic Paste1/2 teaspoon (1 g)
• Tomato1 count (130 g)
• Oil2 teaspoon (10 ml)
• Mozzarella Cheese3 slice (75 g)
• Bell Pepper3/4 count (90 g)

Instructions

1. 1

   Step 1

   Make a cross-shaped cut at the top of the tomato of about one finger deep.

2. 2

   Step 2

   Place the tomato in a pot with boiling water and boil for 5 minutes. Remove, drain and blend.

3. 3

   Step 3

   Heat half of the oil in a pan over high heat. In the meantime, chop the onion and cut the bell pepper and chicken into strips.

4. 4

   Step 4

   Once heated, add the onion, bell pepper and chicken to the pan. Add salt and pepper and stir-fry for 4-5 minutes, stir occasionally.

5. 5

   Step 5

   Cover and continue cooking over medium heat for 5-6 minutes and stir occasionally. Once done, set aside.

6. 6

   Step 6

   Separately, pour the tomato sauce in a pot and add the oil, garlic, salt and pepper to taste.

7. 7

   Step 7

   Cook over medium heat for 5 minutes. If you wish, you can add basil or oregano.

8. 8

   Step 8

   Fill the tortillas with the previous mixture. Then, place the quesadilla in a pan and bring to low heat.

9. 9

   Step 9

   Brown for a few seconds per side, remove from heat and cut.

10. 10

    Step 10

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Quesadilla and Bell Pepper with Tomato Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.