These egg-white quesadillas with chipotle chicken are prepared differently and are a healthy and delicious option that will leave you satisfied. The best part is that the recipe is simple and requires ingredients that you probably already have on hand.
1 cup corn masa flour, nixtamalized, for tortillas
1/4 cups epazote, finely chopped
salt
2 tablespoons vegetable oil
1 cup onion, sliced
3 cups chicken, cooked and shredded
1/3 cups chipotle chile, ground
1 cup tomato, ground
1/2 cups sour cream
salt
pepper
cooking spray, for the tortillas
Cotija cheese, grated, for serving
red onion, finely chopped, for serving
cilantro leaves, for serving
green salsa, for serving
Preparation
20 mins
10 mins
Low
Mix San Juan® Egg Whites with the nixtamalized corn flour and season with epazote and salt. Stir with a whisk until the mixture is perfectly combined and let it rest while you prepare the chicken.
For the chicken: heat a pan with vegetable oil and sauté the onion for 2 minutes, add the chicken and cook for 3 more minutes. Then, pour in the ground chipotle, the ground tomato, the sour cream, and season with salt and pepper. Let the liquid reduce for about 8 minutes, stirring constantly to prevent it from sticking to the bottom of the pan. Once the chipotle chicken is ready, remove and set aside.
Heat a small non-stick pan, add a little spray oil to prevent sticking, and pour in a ladle of the egg white mixture, spreading it in the pan and cooking for 2 minutes or until the edge starts to cook. Then flip the tortilla to finish cooking; remember to keep the flame low. Flip the tortilla once ready and finish cooking in the pan.
Fill the egg-white tortillas with the chipotle chicken, add the grated cheese, red onion, and serve with plenty of green salsa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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