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Loaded Chicken Quesadillas with Avocado Salsa
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.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 pieces, 2 servings.
Calories 405 kcal
Ingredients
- 2 large whole-grain flour tortillas
- 1 cup grated Monterey Jack cheese
- 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
- Optional extras: 3 tablespoons pickled jalapeños
- 2 teaspoons olive oil or non-stick cooking spray
- ½ avocado
- ½ lime
- Pinch salt
Instructions
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Layer the ingredients in the following order on one half of each tortilla, dividing them evenly: 1/2 the cheese, the zucchini, chicken, corn, 1 tablespoon salsa, and optional pickled jalapenos. Cover with remaining cheese. Fold the plain half of each tortilla up and over the cheese and other ingredients so that all edges 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.