WALNUT, VEGETABLE AND CHICKEN QUESADILLAS

By porklion

Simple quesadilla recipe with a unique blend of crunchy walnuts, vegetables, spices and chicken. Perfect as an entrée, snack or appetizer!

Ingredients

• 1 1 1 large onion, thinly sliced
• 1 1 1 tablespoon butter
• 1/3 1/3 1/4-inch cup 1/4-inch dice zucchini
• 1 1 1/4-inch cup 1/4-inch dice precooked chicken
• 1/3 1/3 1/4-inch cup 1/4-inch dice roasted red peppers
• 1/2 1/2 1/2 teaspoon Italian herb seasoning blend
• 4 4 4 medium-size soft taco multi-grain tortillas (8-inch)
• 1 1/3 1 1/3 1/3 cups shredded Italian blend cheese
• 1/3 1/3 1/3 cup chopped California walnuts, toasted
• Nonstick cooking spray
• Marinara sauce (optional)

Preparation

Step 1

Preparation
Cook onion in butter over medium heat for 15 minutes or until onions are very soft and lightly browned, stirring frequently. Add zucchini and cook for 5 minutes more. (May be prepared up to 2 days ahead and refrigerated until ready to use.) Stir in chicken, peppers and seasoning.
Lay tortillas on a flat surface and place equal amounts of cheese, onion mixture and walnuts over half of each; fold over to enclose. Cook in a large skillet coated with nonstick cooking spray for 5 minutes on each side or until tortilla is crisp and cheese is melted.
Cut into wedges and serve with warm marinara sauce, if desired. Makes 8 appetizer servings.

Cook onion in butter over medium heat for 15 minutes or until onions are very soft and lightly browned, stirring frequently. Add zucchini and cook for 5 minutes more. (May be prepared up to 2 days ahead and refrigerated until ready to use.) Stir in chicken, peppers and seasoning.
Lay tortillas on a flat surface and place equal amounts of cheese, onion mixture and walnuts over half of each; fold over to enclose. Cook in a large skillet coated with nonstick cooking spray for 5 minutes on each side or until tortilla is crisp and cheese is melted.
Cut into wedges and serve with warm marinara sauce, if desired. Makes 8 appetizer servings.