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Chicken Chili with 3 Cheese Quesadillas

Ingrid Beer
  • minutes
  • Serves 4

INGREDIENTS

2

Split chicken breasts (bone-in, skin on), about 1 1/2 pounds

2

Anaheim chilies

1/2 cup

Coriander, fresh leaves

1 1/2 cups

Corn, frozen fire-roasted

3 cloves

Garlic

1

Lime

1

Onion

2 15 ounce cans

Pinto beans, organic

1 14.5 ounce can

Tomatoes, fire-roasted

3 cups

Chicken stock, hot

1/2 tsp

Black pepper

1/4 tsp

Chili powder

1/4 tsp

Paprika, smoked

1/4 tsp

Salt

1 pinch

Salt

1

Canola cooking spray

2 tbsp

Vegetable oil

1/4 tsp

Cumin, ground

8

Flour tortillas, whole grain

1 cup

Gouda cheese, grated smoked

1 1/2 cups

Jack cheese

4 tbsp

Sour cream

1 1/2 cups

White cheddar cheese, sharp

1 tablespoon limejuice