Chicken & Veggie Quesadilla

Ingredients

• Canola oil

  2 tsp or 9g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Red bell pepper

  Sweet, raw

  ¼ cup, sliced or 23g

• Zucchini

  Summer squash, includes skin, raw

  ¼ cup, sliced or 28g

• Chicken

  Chunk, in Water - Kroger

  2 oz or 57g

• Corn

  Yellow, whole kernel, frozen, microwaved

  2 tbsp or 18g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Tortillas

  Ready-to-bake or -fry, corn

  1 tortilla or 24g

• Monterey cheese

  Includes Pepper Jack

  ³⁄₁₆ cup, diced or 25g

Directions

1. Heat oil in a medium skillet over medium heat. Add onion, bell pepper, and zucchini; cook, stirring often, until the vegetables are tender, 3 to 4 minutes. Add chicken and corn; cook until heated through, about 1 minute. Stir in cilantro, if using. Transfer the vegetables to a small bowl. Wash and dry the skillet.
2. Place tortilla on a cutting board. Sprinkle 1 Tbsp. cheese over half the tortilla, leaving a 1/2-inch border. Top with the vegetable mixture and the remaining 2 Tbsp. cheese; fold the tortilla in half.
3. Heat the skillet over medium heat. Add the quesadilla and cook until the tortilla is browned and the cheese has started to melt, about 2 minutes per side. Cut into 3 wedges to serve.
4. (source: https://www.eatingwell.com/recipe/280189/chicken-veggie-quesadilla/)

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