Loaded Chicken Quesadillas with Avocado Salsa
Among the foods that seem to hold universal appeal among children, the quesadilla has to be at the top of the list. Somehow the combo of white flour tortilla and melted cheese hits the hot button for being “kid friendly”. It doesn’t, however, offer much in the way of nutrition or staying power. Why stop at just cheese when a quesadilla can be so much more? Case in point is today’s spin on the standard: healthy chicken quesadillas.
In this case, the quesadilla gets built not on a standard issue tortilla, but on a Whole Grain White Flatout Flatbread. It’s sturdier than a flour tortilla, which means you can pile more wholesome goodies inside. The flatbread crisps up quickly in the pan, which is never a bad thing. Plus, it’s made with whole grain white flour, which means it has the fiber and other nutritional benefits of regular whole wheat.
In addition to cheese, these quesadillas are filled with corn, zucchini, and shredded chicken. Cut them into wedges and whirl up a batch of easy-to-make avocado salsa for dunking. The combination makes a filling, nourishing, family-friendly supper. Serve it with a side of this Mexican Slaw for an added boost of vegetables. It’s also makes a suitable snack for hearty appetites. Leftovers, if there are any, can be packed up into school lunches the next day.
This takes the idea of an ordinary quesadilla and loads it up with chicken and vegetables. The result is a filling and flavorful meal or hearty snack that is tasty dunked into the creamy avocado salsa. Leftovers can be packed up for school or desk lunches.
- 2 Whole Grain White Flatout Flatbreads
- 1 cup loosely packed grated Monterey Jack cheese (about 2 ounces)
- ½ cup grated zucchini (about ½ of a medium zucchini)
- ½ heaping cup shredded cooked chicken (or cooked black beans for a vegetarian version)
- ¼ cup corn kernels (fresh or defrosted frozen)
- 4 tablespoons tomatillo salsa, divided
- 1 teaspoon olive oil or non-stick cooking spray
- ½ avocado
- ½ lime
- Pinch salt
- Layer the ingredients in the following order on one half of each Flatout Flatbread, dividing them evenly between the two breads: 1/2 the cheese, zucchini, chicken, corn, 1 tablespoon tomatillo salsa, and remaining cheese. Fold the plain half of each Flatout up and over the cheese and other ingredients so that all edges of each Flatout meet.
- Brush the oil in a large skillet or coat with non-stick cooking spray and set over medium-high heat. Put the quesadillas in the pan and cook until nicely browned on one side. Use a large spatula to flip the quesadillas over and cook until the second side is browned and the cheese melted.
- While the quesadillas cook, make the salsa by putting the remaining 3 tablespoons tomatillo salsa, avocado, a squeeze of lime, and pinch of salt into a mini food processor or blender and blend until smooth. You can also make a chunkier version by mashing the ingredients in a bowl using a fork.
- Transfer the cooked quesadillas to a cutting board and cut each one into 3 wedges.
- Serve warm with Avocado Salsa on the side.