Paprika Chicken Quesadillas & Sweet Corn Stirfry

18 INGREDIENTS • 7 STEPS • 30MINS

Paprika Chicken Quesadillas & Sweet Corn Stirfry

Squash and corn, round out the meal and make a fresh and sweet complement to the spicy chicken quesadillas.

Love This Recipe?

Squash and corn, round out the meal and make a fresh and sweet complement to the spicy chicken quesadillas.

PeachDish

Southern-infused and internationally-inspired meals mailed to your home.

30MINS

Total Time

Ingredients

Servings

2

us / metric

2

Boneless, Skinless Chicken Breasts

1

Tomato, chopped

1/2 cup

Shredded Mozzarella Cheese

1/3 cup

Feta Cheese

1/3 cup

Fresh Parsley, chopped

1/2 tsp

Brown Sugar

2 tsp

Paprika

1/4 tsp

Crushed Red Pepper Flakes

4 Tbsp

Olive Oil

2 Tbsp

Unsalted Butter

3 cloves

Garlic, minced

2 ears

Corn

1

Zucchini, diced

1

Red Bell Pepper, chopped

3 Tbsp

Fresh Parsley, chopped

to taste

Kosher Salt

to taste

Ground Black Pepper

2

Tortillas

Nutrition Per Serving

VIEW ALL

Calories

825

Fat

49.6 g

Protein

49.5 g

Carbs

51.1 g

Love This Recipe?

PeachDish

Southern-infused and internationally-inspired meals mailed to your home.

Cooking Instructions

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step 1

Combine Paprika (2 tsp), Brown Sugar (1/2 tsp), and Crushed Red Pepper Flakes (1/4 tsp) in a small bowl. Rub paprika mixture over the Boneless, Skinless Chicken Breasts (2).

step 2

Heat Olive Oil (2 Tbsp) in a large skillet over medium-high heat. Add in seasoned chicken and cook until brown on both sides, turning once, about 6-9 minutes. Sliced cooked chicken into strips and set aside.

step 2 Heat Olive Oil (2 Tbsp) in a large skillet over medium-high heat. Add in seasoned chicken and cook until brown on both sides, turning once, about 6-9 minutes. Sliced cooked chicken into strips and set aside.

step 3

Place Tortillas (2) on a flat surface; divide the chicken, Tomato (1), Shredded Mozzarella Cheese (1/2 cup), Feta Cheese (1/3 cup), and Fresh Parsley (1/3 cup) between both tortillas.

step 3 Place Tortillas (2) on a flat surface; divide the chicken, Tomato (1), Shredded Mozzarella Cheese (1/2 cup), Feta Cheese (1/3 cup), and Fresh Parsley (1/3 cup) between both tortillas.

step 4

Then fold in half pressing gently. Warm about a teaspoon of olive oil in a large skillet. Cook quesadillas over medium heat for about 4-5 minutes or until golden brown flipping once. Remove from skillet, set aside and keep warm.

step 4 Then fold in half pressing gently. Warm about a teaspoon of olive oil in a large skillet. Cook quesadillas over medium heat for about 4-5 minutes or until golden brown flipping once. Remove from skillet, set aside and keep warm.

step 5

In a large skillet over medium heat, melt Unsalted Butter (2 Tbsp) and Olive Oil (2 Tbsp). Add in Garlic (3 cloves) and saute for 2 minutes.

step 6

Next, add in Zucchini (1), Corn (2 ears), and Red Bell Pepper (1) and cook for about 5-6 minutes, stirring occasionally. Remove skillet from the heat, stir in Fresh Parsley (3 Tbsp) and season with Kosher Salt (to taste) and Ground Black Pepper (to taste).

step 6 Next, add in Zucchini (1), Corn (2 ears), and Red Bell Pepper (1) and cook for about 5-6 minutes, stirring occasionally. Remove skillet from the heat, stir in Fresh Parsley (3 Tbsp) and season with Kosher Salt (to taste) and Ground Black Pepper (to taste).

step 7

Serve sweet corn stir fry immediately with paprika chicken quesadillas. Enjoy!

step 7 Serve sweet corn stir fry immediately with paprika chicken quesadillas. Enjoy!

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