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Crispy Heart-Shaped Quesadilla with Grilled Chicken & Veggies

crispy heart-shaped quesadilla - featured image
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A quick and easy quesadilla recipe featuring grilled chicken, fresh veggies, and melted cheese, shaped into a fun heart for a playful twist on a classic comfort food.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 red bell pepper, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup baby spinach leaves
  • 1 small jalapeño, finely chopped (optional)
  • 4 large flour tortillas (10-inch diameter; whole wheat or gluten-free optional)
  • 1 1/2 cups shredded Mexican blend cheese (about 6 oz / 170 g)
  • Butter or cooking spray for crisping
  • Optional extras: sour cream or Greek yogurt, fresh cilantro, guacamole or sliced avocado

Instructions

  1. In a small bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture evenly over the chicken breasts.
  2. Preheat grill or grill pan over medium-high heat. Grill chicken for 5-6 minutes per side or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing thinly.
  3. While chicken cooks, thinly slice red bell pepper and onion. Rinse and pat dry spinach leaves. Finely chop jalapeño if using, removing seeds for less heat.
  4. Lay one tortilla flat on a clean surface. Sprinkle about 3/4 cup shredded cheese evenly over half of the tortilla.
  5. Layer grilled chicken slices on top of the cheese, then add sliced veggies and spinach. Sprinkle jalapeño if desired. Top with another 3/4 cup shredded cheese.
  6. Fold the tortilla over to create a half-moon shape.
  7. If available, gently press a heart-shaped cookie cutter into the folded quesadilla to shape it. Alternatively, cut into triangles after cooking.
  8. Heat a non-stick skillet over medium heat and add a small pat of butter or spray with cooking spray.
  9. Place the quesadilla in the skillet and cook for 3-4 minutes per side until golden brown and crispy and cheese is melted inside. Press gently with a spatula to crisp edges.
  10. Remove from skillet and let cool for a minute before slicing if not using cookie cutter.
  11. Serve warm with sour cream, guacamole, or your favorite salsa.

Notes

If quesadilla browns too fast but cheese isn’t melted, lower heat and cover pan loosely with foil to trap heat. Rest chicken after grilling to keep it juicy. Use medium heat for cooking quesadilla to avoid burning tortilla before cheese melts. Butter or cooking spray helps achieve a golden crust. Multitask by prepping veggies and shredding cheese while chicken grills.

Nutrition

Keywords: quesadilla, grilled chicken, heart-shaped, easy dinner, quick meal, veggies, comfort food, family-friendly

Find it online: https://blipflavor.com/crispy-heart-shaped-quesadilla-recipe-easy-grilled-chicken-veggie-dinner-idea/