This Meal Prep Tastes Like Fast Food (43g Protein)

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Combine the Greek yoghurt, chopped chipotles, adobo sauce from the can, lime juice and garlic. Season with salt and mix until smooth. Refrigerate until needed, then split it in half: one half for inside the quesadillas, one half for serving.
2. Heat a large pan over medium heat. Cook the chorizo for 3-4 minutes until the fat renders and the edges are crispy. Remove it with a slotted spoon and set aside, leaving the fat in the pan.
3. Add the chicken to the chorizo fat. Season with chilli powder, cumin, smoked paprika, garlic powder, onion powder, salt and pepper. Cook over medium-high heat for 2-3 minutes until golden and cooked through to 74°C (165°F). Return the chorizo, add the lime juice and coriander, toss, and remove from the heat.
4. Add the olive oil to the same pan. Add the onion and peppers, season, and cook over high heat for 6-8 minutes until softened with lightly charred edges. Remove and set aside.
5. Heat a large pan over medium-low heat and melt 7 g (1/2 tbsp) of the butter. Place one tortilla in the pan, spread one-sixth of the chipotle sauce on it, then add one-sixth of the cheese, one-third of the chicken and chorizo, one-third of the vegetables and another one-sixth of the cheese. Top with a second tortilla.
6. Press down with a spatula and cook 3-4 minutes until the bottom is deep golden. Flip carefully and cook a further 2-3 minutes until the second side is golden and the filling is hot.
7. Repeat with the remaining tortillas, filling and butter. Rest for 2 minutes, then cut each quesadilla into quarters.
8. Divide between containers, 2-3 quarters per portion. Keep the remaining chipotle yoghurt sauce separately for dipping.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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