Chicken Chilli and Cheesy Quesadillas

Ground Chicken Chili

This recipe combines classic chili ingredients with lean ground chicken for a hearty, flavorful soup. 

Ingredients:

• 1 lb ground chicken

• 1 medium onion, diced

• 2-3 cloves garlic, minced

• 1 red or green bell pepper, diced

• 1 (15 oz) can red kidney beans, drained and rinsed

• 1 (14.5 oz) can diced or crushed tomatoes, undrained

• 1 (4 oz) can diced green chilies, undrained

• 1 cup chicken broth

• 2 tbsp olive oil

• 2 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp salt (or to taste)

• Shredded cheddar or a Mexican blend cheese for topping 

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and garlic, and sauté until soft, about 5 minutes.

2. Add the ground chicken and cook, breaking the meat into smaller pieces with a spoon, until it is no longer pink and is fully cooked through. Drain any excess fat if needed.

3. Stir in the chili powder, cumin, and salt, and cook for about 1 minute until fragrant.

4. Add the diced tomatoes, green chilies, kidney beans, and chicken broth.

5. Bring the chili to a boil, then reduce the heat to low, cover, and simmer for at least 20-25 minutes to allow the flavors to combine.

6. Serve the hot chili in bowls, topped with shredded cheese. 

Cheesy Quesadillas

These crispy, cheesy quesadillas are perfect for dipping into the chili or enjoying as a side.

Ingredients:

• Large flour tortillas

• Shredded cheddar or a Mexican blend cheese

• Butter or a non-stick spray for cooking 

Instructions:

1. Preheat a large skillet or griddle over medium heat. Add a little butter or cooking spray.

2. Place one tortilla in the pan. Sprinkle a generous amount of cheese evenly over one half of the tortilla.

3. Fold the empty half of the tortilla over the cheese to create a half-moon shape, gently pressing down with a spatula.

4. Cook for about 3-4 minutes per side, until both sides are golden brown and crispy, and the cheese is completely melted in the middle.

   
   

5. Remove from the pan, let it cool for a minute, then cut into triangular wedges before serving with the chili. 

Would you like some ideas for additional toppings for your chili, such as sour cream, cilantro, or avocado? Enjoy 😊 Blessings to Everyone 🙏🏼🙏🏼🙏🏼