Chicken Quesadilla
Grilled flour tortilla filled with shredded chicken, melted cheese, and sautéed vegetables. Assembled and pan-fried until the exterior is crispy and the interior is warm and bound.
Ingredients
Method
Dice the onion, bell pepper, and zucchini into uniform, small pieces.
Shred or dice the cooked chicken if not already prepared, and shred the cheese.
Heat 1 tbsp oil in a large skillet over medium heat. Add onion and cook until softened, about 2 minutes.
Add bell pepper and zucchini; sauté until tender-crisp, about 4–5 minutes. Season with salt and black pepper. Remove from heat and let cool slightly.
Lay two flour tortillas flat. Divide the shredded chicken evenly between them, spreading it on one half of each tortilla.
Top the chicken with equal portions of sautéed vegetables, then sprinkle cheese over the vegetables. Fold each tortilla in half to enclose the filling.
Wipe out the skillet and heat the remaining 1 tbsp oil over medium-high heat.
Place folded quesadillas in the hot skillet and cook until the tortilla is golden and crispy, about 3–4 minutes per side. Transfer to a cutting board.
Cut each quesadilla in half and serve immediately with salsa roja, guacamole, and sour cream on the side. Garnish with fresh cilantro if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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