Chicken & Veggie Quesadilla

Name: Chicken & Veggie Quesadilla
Cuisine: Mexican, Latin American
Ingredients: ngredients; 2 teaspoons canola oil; ¼ cup chopped onion; ¼ cup diced red bell pepper; ¼ 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

3 steps

Updated at: Thu, 17 Aug 2023 12:12:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories397.2 kcal (20%)

Total Fat25 g (36%)

Carbs27.4 g (11%)

Sugars5.2 g (6%)

Protein16.8 g (34%)

Sodium415.3 mg (21%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 teaspoonscanola oil

¼ cupchopped onion

¼ cupred bell pepper

diced

¼ cupzucchini

diced

2 ounceschicken

shredded cooked

2 tablespoonsfresh corn kernels

rinsed frozen

1 tablespoonfresh cilantro

chopped, optional

1whole-wheat tortilla

8-inch

3 tablespoonsshredded pepper Jack cheese

Instructions

Step 1

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.

CooktopHeat

Step 2

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.

Step 3

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.