Happy Friday All!
Despite the day of the week, I have been recently enjoying a homemade taco/part quesadilla this week! The recipe plays off of my taco salad recipe from a few weeks back. I love these recipes because they can be prepped ahead of time, and they are super easy to make! Check it out below:
What You Need:
1 Mission Carb Balance Whole Wheat Tortilla
2 Tbs. Shredded Mexican Style Cheese
4 oz. Chicken tenders
1/4 Cup Black Beans
1/2 Cup Canned Corn
2 Tbs 505 Southwestern Hatch Valley Green Chile Salsa
What You Do:
Throw your tortilla in a pan, and sprinkle on your cheese.
I cooked my chicken on Monday. I basically cut the chicken tenderloins into bite site pieces and “fired” them (I used PAM cooking spray) with paprika, cumin, onion salt, pepper, cayenne pepper, and garlic. Then, throughout the week, you can add about 4 ounces to your taco for the night! Cover the chicken with the beans and corn.
Fold your tortilla and cook for about 3 minutes or so each side until crispy!
Heat up you hot sauce in the microwave.
350 Calories 40g Carb 10g Fat 38g Protein
What’s your go-to meal this week?