Chicken & Veggie Quesadilla

wfhtn_chic_veg_quesadilla_resized

Prep time: 20 minutes

Servings: 1

Ingredients:
  • 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
Directions:
  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.
  2. Place tortilla on a cutting board. Sprinkle 1 tablespoon of cheese over half the tortilla, leaving a 1/2-inch border. Top with the vegetable mixture and the remaining 2 tablespoon of cheese; fold the tortilla in half.
  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.
Notes:

This easy quesadilla recipe can be a great meal for one! Use canned cooked chicken to save time. You can also use leftover cooked chicken or turkey if you have it. Dice the vegetables up to one day ahead for even speedier prep.

Nutrition:

Per serving (one quesadilla): 436 calories | Total Fat 21g | Saturated Fat 6g | Cholesterol 66mg | Sodium 637mg | Total Carbohydrate 36g | Dietary Fiber 4g | Total Sugars 8g | Protein 26g | Potassium 363mg

Recipe source: https://www.eatingwell.com/recipe/280189/chicken-veggie-quesadilla/