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Chicken and Veggie Quesadillas

Ingredients

  • 1 boneless skinless chicken breast (about 1/2 pound)
  • 1 1/2 teaspoons Outer Spice Low-Salt Original Seasoning Blend
  • 1/2 cup chopped zucchini
  • 1/3 cup chopped bell pepper
  • 2 scallions chopped
  • 1/2 cup corn kernels
  • 8 flour tortillas taco-sized
  • 1 1/2 cups Mexican shredded cheese blend
  • Cooking spray or oil mister
  • Sour cream for serving
  • Pico de gallo for serving
  • Guacamole for serving

Instructions

  1. Season the chicken breast with Outer Spice Low-Salt Original Seasoning Blend. Grill the chicken on medium-high heat for 4-5 minutes per side, depending on the thickness, or until the chicken breast is cooked through. Set the chicken breast aside to cool.
  2. Chop the zucchini, bell pepper, scallions, and mix them with the corn kernels. Season the mixture with 1/2 teaspoon of Outer Spice Low-Salt Original Seasoning Blend.
  3. Heat a non-stick saute pan on medium heat, and cook the veggies for 5 minutes, until they're just tender. Set the cooked veggies aside to cool.
  4. Heat a griddle to medium heat, then spray with cooking spray.
  5. Lay a tortilla onto the griddle, then layer with a sprinkle of cheese, 1/4 of the veggie mixture, and 1/4 of the cooked chicken breast.
  6. Sprinkle a bit more cheese on top, then cover with another tortilla. Repeat for the other quasadillas.
  7. Cook the quesadillas for 4-5 minutes, until both sides are golden brown and the cheese is melted.
  8. Serve with sour cream, pico de gallo, and guacamole, if desired.