Dinner

Zesty Chicken & Veggie Quesadillas

Ooey-gooey good with plenty of melted cheese, these filling tortilla sandwiches are fun for the whole family to make.

Yields

4 - 4 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 1 small zucchini and/or yellow squash 8 oz., cut into 1/4"-thick slices
  • 1 1/2 tsp. olive oil
  • 1 tsp. salt
  • Pinch of pepper
  • 1 small red onion cut into 1/4"-thick slices
  • 1 c. chopped cooked chicken
  • 3/4 c. drained, rinsed red kidney beans
  • 1 c. salsa
  • 1 tbsp. green Tabasco sauce
  • 4 (8") flour tortillas
  • 2 c. shredded Monterey Jack cheese 8 oz.
  • 1/2 c. cilantro leaves

Instructions

In bowl, toss squash slices with oil, salt, and pepper.

Grease grill pan or 12" nonstick skillet; heat over medium-high heat. 

In batches if necessary, cook onion slices 5-7 min. per side and squash 2-5 min. per side until tender and golden, lowering heat if vegetables start to brown too quickly.

Transfer vegetables to bowl; add chicken, beans, salsa, and Tabasco and toss to combine.

Sprinkle 1/4 cup of cheese over half of each tortilla; dividing evenly, top cheese with zucchini mixture and cilantro leaves. Top with remaining cheese. Fold over tortilla for filling.

Clean grill pan or 12" nonstick skillet, then grease; heat over medium-low heat.

Working in batches as needed, cook quesadillas, placing heavy skillet on top to weigh down, until heated through and cheese is melted, turning once, 2-3 min. per side.

Cut each in half crosswise before serving, if desired.

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