Chicken
1 4-ounce chicken breast in 2 thin fillets
Extra virgin olive oil
Lemon juice
Peppers and onions
1 red, 1 green and 1 yellow bell pepper, julienned
1 onion, julienned
1 hot chili, chopped
Extra virgin olive oil
Salt and pepper to taste
Citrus aioli
1 tablespoon each of mayo, sour cream and yogurt
1 tablespoon grapefruit juice
1 orange to zest and juice
1 lemon, juiced
1 lime, juiced
Salt and pepper to taste
Pico de gallo
Store-bought pico
1/2 fresh chili, minced
Fresh lime
Fresh basil
Other
1 tortilla
1/2 cup cheddar cheese, shredded
1/2 cup lettuce, shredded
Servings: one quesadilla
Sear the chicken in hot sauté pan with a olive oil for 3-4 minutes on both sides. Remove from pan and let rest before cutting into strips.
Sauté bell pepper, onion and chili in olive oil until soft. Season with salt and pepper.
Toast a flour tortilla over the open flame on your stove to soften.
Assemble by putting shredded cheddar on one side of the tortilla. Then add chicken and top with peppers, onions and chilies. Add more cheddar on top, then fold tortilla in half.
Heat a pan over medium heat. Add 1 tablespoon of olive oil and carefully place the quesadilla in the pan. Cook for about 4 minutes or until golden brown, then carefully turn the quesadilla away from yourself. When golden brown on both sides, remove and allow the quesadilla to rest on a cutting board for a few minutes.
To serve, cut quesadilla into quarters, stack on plate, then add pico de gallo and drizzle with citrus aioli.
Enjoy!