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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.
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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.
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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.
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Transfer the cooked quesadillas to a cutting board and cut each one into 3 wedges.
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Serve warm with Avocado Salsa on the side.