Chicken Verde Quesadillas
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. —Julie Merriman, Seattle, Washington
Ingredients
-
2 tablespoons olive oil, divided
-
1 large sweet onion, halved and thinly sliced
-
1-1/2 cups (about 7-1/2 ounces) frozen corn
-
1 small zucchini, chopped
-
1 poblano pepper, thinly sliced
-
2 cups frozen grilled chicken breast strips, thawed and chopped
-
3/4 cup green enchilada sauce
-
1/4 cup minced fresh cilantro
-
1/4 teaspoon salt
-
1/8 teaspoon pepper
-
8 flour tortillas (10 inches)
-
4 cups shredded Monterey Jack cheese
-
Pico de gallo, optional
-
Sour cream, optional
Directions
-
1.
Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, corn, zucchini and poblano pepper; cook and stir until tender, 8-10 minutes. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through.
-
2.
Brush remaining oil over 1 side of each tortilla. Place half of the tortillas on 2 baking sheets, oiled side down. Sprinkle each with 1/2 cup cheese and top with 1 cup chicken mixture, remaining cheese and remaining tortillas, oiled side up. Bake until golden brown and cheese is melted, 7-9 minutes. If desired, serve with pico de gallo and sour cream.
Nutrition Facts
1 quesadilla (calculated without pico de gallo and sour cream): 1083 calories, 55g fat (27g saturated fat), 132mg cholesterol, 2449mg sodium, 94g carbohydrate (13g sugars, 8g fiber), 56g protein.
© 2024 RDA Enthusiast Brands, LLC