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Chicken Verde Quesadillas

I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go.

Ingreadient:

    • 2 tablespoons olive oil, divided
    • 1 large sweet onion, halved and thinly sliced
    • 1-1/2 cups (about 7-1/2 ounces) frozen corn
    • 1 small zucchini, chopped
    • 1 poblano pepper, thinly sliced
    • 2 cups frozen grilled chicken breast strips, thawed and chopped
    • 3/4 cup green enchilada sauce
    • 1/4 cup minced fresh cilantro
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 8 flour tortillas (10 inches)
    • 4 cups shredded Monterey Jack cheese
    • Pico de gallo, optional
    • Sour cream, optional

Directions :

    1. Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, corn, zucchini and poblano pepper; cook and stir until tender, 8-10 minutes. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through.
    2. Brush remaining oil over 1 side of each tortilla. Place half of the tortillas on 2 baking sheets, oiled side down. Sprinkle each with 1/2 cup cheese and top with 1 cup chicken mixture, remaining cheese and remaining tortillas, oiled side up. Bake until golden brown and cheese is melted, 7-9 minutes. If desired, serve with pico de gallo and sour cream.

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