Chicken Verde Quesadillas

From Simple and Delicious Magazine

Photo by Daryne F.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 2

    Tbsp. olive oil, divided

  • 1

    large sweet onion, halved and thinly sliced

  • 1

    and 1/2 cups 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

    tsp. salt

  • 1/8

    tsp. pepper

  • 8

    flour tortillas (10 inch)

  • 4

    cups (16 oz) shredded Monterey jack cheese

  • Optional: pico de gallo, sour cream

Directions

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

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