Chicken and Vegetable Quesadillas recipe

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Ingredients

1 tablespoon olive oil
2 cloves garlic, minced, or more to taste
½ yellow squash, cut into 1/2-inch cubes
¾ cup diced rotisserie chicken meat
½ red bell pepper, cut into 1/2-inch squares
salt to taste
olive oil cooking spray
4 whole wheat tortillas
2 slices sharp Cheddar cheese
½ cup rinsed and drained canned black beans
½ avocado, mashed
1 tablespoon chopped fresh cilantro

Nutrition Info

640.7 calories
carbohydrate: 71.9 g
cholesterol: 70.7 mg
fat: 31.8 g
fiber: 14.1 g
protein: 33.3 g
saturatedFat: 10.1 g
servingSize: -
sodium: 898.5 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant, about 1 minute. Add yellow squash, cook and stir until slightly softened, 1 to 2 minutes. Stir chicken and bell pepper into squash mixture, cook and stir until heated through, about 2 minutes more. Season chicken mixture with salt and transfer to a bowl.

  2. Spray one tortilla with olive oil cooking spray and place in the hot skillet. Place 1 slice Cheddar cheese on the tortilla and spread 1/2 the chicken-vegetable mixture on top. Spoon 1/2 the black beans over chicken-vegetable mixture and 1/2 the avocado over the black beans. Sprinkle 1/2 the cilantro over the avocado. Spray another tortilla with cooking spray and place on top. Continue to cook until bottom tortilla is crispy, 2 to 3 minutes, gently flip quesadilla over and cook until cheese is melted and bottom tortilla is crispy, about 4 minutes more. Repeat with remaining ingredients to make second quesadilla.

Recipe Yield

2 servings

Recipe Note

I came up with this recipe one random day when I craving a light southwest meal. It is simple and healthy! Mix and match vegetables to optimize to your taste. It is quite easy to overfill the quesadillas, making them a disaster to flip. Fill according to tortilla size and flip carefully or use a quesadilla maker.

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