Chicken & Veggie Quesadilla || Gracefult Kitchen

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Chicken & Veggie Quesadilla

Noodles

This easy quesadilla recipe uses canned cooked chicken to save time. You can also use leftover cooked chicken or turkey if you have it. Dice the vegetables up to 1 day ahead for even speedier prep.

Ingredients

2 teaspoons neutral oil, such as canola or avocado
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 medium 8-inch whole-wheat tortilla
3 tablespoons shredded pepper Jack cheese

Description

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.