Find the complete recipe at: http://www.mayoclinic.org/healthy-lifestyle/recipes/chicken-and-zucchini-quesadilla/rcp-20197689

Transcript

Chicken and zucchini quesadilla

Serves 4

Tip: This is a great way to use up leftover cooked chicken. Top with light sour cream and pico de gallo.

  1. Add 8 ounces diced chicken breast.
  2. Add 1 cup diced zucchini.
  3. Add 1 yellow bell pepper.
  4. Add 1 large tomato.
  5. Add 1/2 cup diced red onion.
  6. Add 1 diced jalapeno pepper.
  7. Add 1 tablespoon diced garlic.
  8. Add juice from 1 lime.
  9. Add 1 cup shredded cheddar cheese.
  10. Add 1 teaspoon Tabasco sauce.
  11. Add 1/2 teaspoon cumin.
  12. Stir until combined.
  13. Lay 1 flour tortilla in pan.
  14. Spread 1/2 chicken mixture on one side.
  15. Fold to cover chicken mixture.
  16. Lightly brown each side of tortilla.
  17. Bake 10 to 15 minutes at 375 F.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

April 19, 2018