Chicken and Vegetable Quesadillas recipe
All Recipes World Cuisine Recipes Latin American Mexican
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 caloriescarbohydrate: 71.9 gcholesterol: 70.7 mgfat: 31.8 gfiber: 14.1 gprotein: 33.3 gsaturatedFat: 10.1 gservingSize: -sodium: 898.5 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Vegetable Quesadillas
Directions
-
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.
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.