Recipe Library
Chicken & Veggie Quesadilla
Golden onion, sweet red pepper, and tender zucchini mingle with juicy chicken and corn inside a warm whole-wheat tortilla, their flavors heightened by melted pepper Jack and a bright cilantro finish.
- Total
- 28 min
- Prep
- 20 min
- Cook
- 8 min
- Serves
- 1
Nutrition per Serving
- Calories
- 436
- Protein
- 26g
- Carbs
- 36g
- Fat
- 21g
- Fiber
- 4g
- Sugar
- 8g
- Sodium
- 637mg
Ingredients
- 2 teaspoons canola oil
- 1/4 cup chopped onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced zucchini
- 2 ounces shredded cooked chicken
- 2 tablespoons fresh or (rinsed) frozen corn kernels
- 1 tablespoon chopped fresh cilantro, optional
- 1 8-inch whole-wheat tortilla
- 3 tablespoons shredded pepper Jack cheese
Instructions
- Heat oil in a medium skillet over medium heat. Add onion, bell pepper, and zucchini; cook, stirring often, until the vegetables are tender, 3 to 4 minutes. Add chicken and corn; cook until heated through, about 1 minute. Stir in cilantro, if using. Transfer the vegetables to a small bowl. Wash and dry the skillet.
- Place tortilla on a cutting board. Sprinkle 1 Tbsp. cheese over half the tortilla, leaving a 1/2-inch border. Top with the vegetable mixture and the remaining 2 Tbsp. cheese; fold the tortilla in half.
- Heat the skillet over medium heat. Add the quesadilla and cook until the tortilla is browned and the cheese has started to melt, about 2 minutes per side. Cut into 3 wedges to serve.