- 4
- 20 mins
Ingredients
- FOR THE CAJUN SPICE BLEND, COMBINE:
- 1 tsp. each paprika, kosher salt, and garlic powder1 tsp.
- 1 ⁄2 tsp. each black pepper, cayenne pepper, onion powder, dried oregano, and dried thyme
- FOR THE QUESADILLAS, COOK:
- 4 boneless, skinless chicken breasts (5–6 oz. each)
- 1 Tbsp. vegetable oil1 Tbsp.
- 4 flour tortillas
- 2 cups shredded fontina cheese, divided
Preparation
Step 1
For the Cajun spice blend, combine paprika, salt, garlic powder, black pepper, cayenne, onion powder, oregano, and thyme. Coat chicken with spice mixture
For the quesadillas, cook chicken in oil in a large sauté pan over medium heat until blackened, 4–5 minutes per side. Remove chicken from pan, let rest 5 minutes, then thinly slice against the grain.
Coat a nonstick skillet with nonstick spray and heat over medium. Sprinkle 1 side of each tortilla with ¼ cup cheese, sliced chicken, and another ¼ cup cheese. Fold empty sides of tortillas over and cook, two per skillet, until golden on each side, 2–4 minutes. Repeat cooking with remaining two quesadillas; slice into wedges.
Nutrition Information
Per serving: 612 cal; 29g total fat (14g sat); 153mg chol; 1226mg sodium; 37g carb; 1g fiber; 50g protein