Quesadillas with, uh, chicken and veggies. Mostly squashes. It is yummy.

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Name: Chicken Veggie Quesadillas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: Mexicanish
Ingredients: 2 tablespoons Canola Oil; 1 1/2 cups Zucchini chopped; 1 1/2 cups Yellow Squash chopped; 1/2 cup Yellow onion chopped; 1 teaspoon Garlic minced; 1 1/2 cups Boneless chicken breasts cooked, shredded; 1/2 cup Bonless chicken thighs cooked, shredded; 1/2 teaspoon salt; 1/2 teaspoon Black pepper; 4 ounce Monterey Jack cheese shredded; 8 corn totillas 6-inch; 1/2 cup salsa verde; 1/3 cup Fresh Cilantro chopped

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INGREDIENTS

2 tablespoons Canola Oil
1 1/2 cups Zucchini ; chopped
1 1/2 cups Yellow Squash ; chopped
1/2 cup Yellow onion ; chopped
1 teaspoon Garlic ; minced
1 1/2 cups Boneless chicken breasts ; cooked, shredded
1/2 cup Bonless chicken thighs ; cooked, shredded
1/2 teaspoon salt
1/2 teaspoon Black pepper
4 ounce Monterey Jack cheese ; shredded
8 corn totillas ; 6-inch
1/2 cup salsa verde
1/3 cup Fresh Cilantro ; chopped

INSTRUCTIONS

1. Preheat oven to broil with rack 5 to 6 inches

from heat. Heat oil in a large nonstick skillet

over medium-high. Add zucchini, squash, and

onion, and cook, stirring often, until vegetables

are tender and just beginning to brown, about

10 minutes

2. Add garlic, and cook 1 more minute. Add

chicken, salt, pepper and ¾ cup of the cheese;

stir to combine.

3. Cook until hot and cheese melts, about 1

minute. Remove from heat and cover to keep

warm.

4. Warm tortillas according to package directions.

Place about 1/3 cup of chicken mixture in

center of each tortilla; fold tortilla around

filling, and place, seam side down, in a lightly

greased (with cooking spray) 11- x 7-inch

broiler-safe baking dish. Pour salsa over

enchiladas, and sprinkle with remaining ¼ cup

cheese. Broil in preheated oven until hot and

bubbly, about 1½ minutes. Garnish with

cilantro.

NOTES

Alert editor

Chicken Veggie Quesadillas

2 tablespoons Canola Oil
1 1/2 cups Zucchini chopped
1 1/2 cups Yellow Squash chopped
1/2 cup Yellow onion chopped
1 teaspoon Garlic minced
1 1/2 cups Boneless chicken breasts cooked, shredded
1/2 cup Bonless chicken thighs cooked, shredded
1/2 teaspoon salt
1/2 teaspoon Black pepper
4 ounce Monterey Jack cheese shredded
8 corn totillas 6-inch
1/2 cup salsa verde
1/3 cup Fresh Cilantro chopped

1. Preheat oven to broil with rack 5 to 6 inches
from heat. Heat oil in a large nonstick skillet
over medium-high. Add zucchini, squash, and
onion, and cook, stirring often, until vegetables
are tender and just beginning to brown, about
10 minutes
2. Add garlic, and cook 1 more minute. Add
chicken, salt, pepper and ¾ cup of the cheese;
stir to combine.
3. Cook until hot and cheese melts, about 1
minute. Remove from heat and cover to keep
warm.
4. Warm tortillas according to package directions.
Place about 1/3 cup of chicken mixture in
center of each tortilla; fold tortilla around
filling, and place, seam side down, in a lightly
greased (with cooking spray) 11- x 7-inch
broiler-safe baking dish. Pour salsa over
enchiladas, and sprinkle with remaining ¼ cup
cheese. Broil in preheated oven until hot and
bubbly, about 1½ minutes. Garnish with
cilantro.

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It is yummy.
leahdelane

Nutrition

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Serving Size: 1 Serving (111g)
Recipe Makes: 8 Servings

Calories: 131
Calories from Fat: 76 (58%)

Amt Per Serving		% DV

	Total Fat 8.4g	11 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 1.2g
Cholesterol 27.8mg		9 %
Sodium 196.8mg		7 %
Potassium 235.1mg		6 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 2.8g
Protein 10.2g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 131

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