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If you missed the awesome shredded chicken that we used for tacos recently, you missed out. We had plenty of leftovers so we tried a twist on Martha Stewart's Zucchini Quesadillas. These quesadillas are a reason to make the shredded chicken! Yum.
Special Equipment: none
Time Management:
Prep time: 5 min
Cook time: 25 min
Ingredients:
4 Tbsp olive oil
1/2 onion, chopped
salt
4 cloves garlic, minced
1 medium zucchini, quartered and sliced
1 cup frozen corn kernels
4 flour tortillas
1 cup grated Monterey Jack cheese
Directions:
Heat 3 Tbsp olive oil in skillet and saute onion and salt for 5 minutes. Add garlic and cook 1 minute more. Add zucchini and corn and cook additional 6 minutes. Add 1 cup shredded chicken and heat through.
Brush one side of each tortilla with remaining olive oil and assemble your quesadillas with chicken/zucchini mixture on bottom and cheese over the top, finished with remaining tortillas. The recipe calls for you to bake at 400 degrees for 10 minutes, but my tortillas weren't as crispy as I would have liked and next time I think I'll try to do it stove top.
I am a stay at home mom who is always on the lookout for delicious, healthy, and easy recipes - and I love to share my yummy discoveries. Here I'll post some of my favorite recipes that meet those criteria... and maybe a few that don't. I'm no photographer, so don't judge the food on the photo alone! If you have a great recipe that you'd like to share, email it to me! I'd love to try it out! Please feel free to leave comments about my recipes, too! Jani@coyotecanyonvineyard.com
Yummm!!! I am always looking for ways to sneak veggies into food. These were amazing!! Because I like my quesadillas crispy, we cooked ours on the stove and they were spectacular! My picky kids both gobbled them up and my hubs and I were both full and satisfied!
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