Saturday, August 30, 2008

Chicken Zucchini Quesadilla

Here is a recipe that I think you will enjoy. I suggest that you cook a whole chicken breast and double the recipe. The quesadillas are easy to make with the filling already prepared. I took some to work for lunch with the filling in one small container, cheese in another and built it at work by putting the filling on one half of the tortilla, topping with the shredded cheese, and then I folded the tortilla in half over the filling. I microwaved it for 30 seconds.

Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy
Course: main meals or appetizer
Servings: 2

  • 1/2 cup onion(s), finely chopped
  • 1 cup zucchini, shredded
  • 1 Tbsp fresh oregano, chopped
  • 1 Tbsp basil, chopped
  • 1 Tbsp taco seasoning mix
  • 1 Tbsp green hot chili peppers, minced
  • 1/4 Tbsp salsa
  • 1/2 cooked chicken fillet, shredded
  • 1 tsp olive oil
  • 2 medium whole wheat tortillas
  • 1/4 cup shredded fat-free cheddar cheese


Saute onions in 2 teaspoons olive oil until just translucent. Add minced chili pepper and chopped herbs and stir to combine. Add shredded chicken and the taco seasoning and stir until chicken is mixed in and coated with seasoning.

Take a tortilla and place it on a hot griddle or pan. Spoon on the chicken mixture and then sprinkle with the shredded cheese; then top with second tortilla. Brown on each side. Cut into six pieces and serve. Each serving is 3 pieces or one half quesadilla.

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