Name: Egg-White Quesadillas with Chipotle Chicken
Prep time: 30 min
Cook time: 10 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 cups San Juan® egg whites, 500 ml; 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.