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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.
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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.
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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.
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Heat a griddle to medium heat, then spray with cooking spray.
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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.
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Sprinkle a bit more cheese on top, then cover with another tortilla. Repeat for the other quasadillas.
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Cook the quesadillas for 4-5 minutes, until both sides are golden brown and the cheese is melted.
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Serve with sour cream, pico de gallo, and guacamole, if desired.