*I have labeled some of these recipes "Gluten Free" or "Dairy Free" however please read ingredients to confirm accuracy of my designation. Sometimes I label them that way if a minor ingredient can be left out or altered to serve your dietary purposes.

Monday, March 26, 2012

Shredded Chicken Quesadillas

Pin It 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.

1 comment:

  1. 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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