Oh, the joys of pregnancy! The glow, the excitement, and the cravings for Mexican food? Yes, you heard it right. When I was pregnant, I had a serious hankering for all things spicy and cheesy. But with gestational diabetes, I had to be careful. That’s when I came up with this Fiesta Quesadilla. It was a lifesaver during those craving-filled days, satisfying my taste buds without spiking my blood sugar. Plus, who can resist the sizzling combo of fajita fillings and low-carb tortillas?
Fiesta Quesadilla: A Mexican Classic Reimagined
Description
A delightful fusion of sizzling fajita fillings encased in a low-carb tortilla, making it a perfect choice for those managing gestational diabetes
Ingredients
Instructions
-
Heat the olive oil in a pan over medium heat. Add the chicken breast, season with salt and pepper, and cook until no longer pink in the middle. Remove from the pan and let it rest
-
In the same pan, add the sliced bell pepper and onion. Cook until they're soft and slightly caramelized. This should take about 5-7 minutes
-
Slice the cooked chicken and return it to the pan with the veggies. Give everything a good stir to combine
-
Lay out your tortilla and sprinkle half of it with cheese. Then, add your chicken and veggie mixture on top of the cheese. Sprinkle the rest of the cheese on top and fold the tortilla in half
-
Cook the quesadilla in a pan over medium heat until the tortilla is golden brown and the cheese is melted. This should take about 3-4 minutes on each side
-
Cut the quesadilla into wedges and serve with your favorite salsa or guacamole. Enjoy!
Note
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a skillet over medium heat until warmed through.