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Recipe: Delicious Zucchini Chicken Quesadillas

Posted at March 3, 2020 1:29 by admin in Cookie Recipes

Zucchini Chicken Quesadillas. Cheesy chicken-and-zucchini quesadillas are a quick and easy weeknight meal. [Photograph: Nick Kindelsperger]. In a medium bowl, combine the chicken, zucchini, bell pepper, tomato, onion, jalapeno and garlic. Who knew zucchini made such a great quesadilla filling?

Zucchini Chicken Quesadillas They are not only filled with cheese I feel like these chicken and cheese quesadillas could possibly solve all of the world's problems. Start by finely chopping your zucchini. For the chicken or steak quesadillas, add your protein to a flour tortilla, top with peppers, onions, and cheese. You can cook Zucchini Chicken Quesadillas using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Zucchini Chicken Quesadillas

  1. Prepare 1 of Chopped zucchini.
  2. You need 2 of Chicken breast (cooked and cubed).
  3. It’s 1/2 of Chopped onion.
  4. It’s 2 of Lebanese pockets.
  5. It’s 1/2 cup of Reduced fat shredded cheese.
  6. Prepare 2 tbsp of Hot salsa.
  7. You need 1 tbsp of Light country crock butter spread.
  8. Prepare 1 of as needed Adobo.
  9. You need 1 of as needed Garlic powder.

For the vegetable quesadilla, add your zucchini and corn mixture to a corn tortilla and. This chicken quesadilla recipe has an impressive look and taste with little preparation. The keys to kickass quesadillas are mixing the filling right in with the cheese and using enough oil to get the tortillas to puff and crisp up golden brown. These quesadillas are filled with gooey melted cheddar, shredded chicken and a smoky chipotle-tomato sauce.

Zucchini Chicken Quesadillas instructions

  1. Melt butter spread in frying pan and add onions.
  2. Saut? onions and add zucchini, chicken (cubed) and season to taste.
  3. Add cheese and take off hear.
  4. In a separate frying pan, place Lebanese pockets. Fold them in half to create a pocket and add half the filling to each pocket. Cook both sides of the pocket until they are crispy.
  5. Cut into 4's and eat with salsa.

Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'd end up with soggy tortillas. Zucchini stuff quesadillas are about to become your new go to dish. Place Monterrey Jack cheese on each, dividing evenly, and arrange zucchini and squash slices in single layer on top.

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