"Among the foods that seem to hold universal appeal among all ages, the quesadilla has to be at the top of the list. Somehow the combo of tortilla and melted cheese hits the hot button for popularity. This recipe is a great way to use up leftover cooked chicken breast. Top with light sour cream and pico de gallo. Why this Chicken and Zucchini Quesadilla recipe works:"
"Heat the oven to 375 F. In a medium bowl, combine the chicken, zucchini, bell pepper, tomato, onion, jalapeno and garlic. Cut the lime in half and squeeze the juice over the chicken mixture. Add the cheese, Tabasco and cumin; mix well. Heat a large nonstick saute pan to medium heat. Lay one tortilla flat in the pan and spread half of the chicken mixture on one side."
Chicken and Zucchini Quesadillas combine shredded cooked chicken, thinly sliced zucchini, diced bell pepper, tomato, red onion, jalapeño, garlic, lime juice, cheddar, Tabasco, and cumin inside whole-wheat tortillas. Thin zucchini slices cook quickly and leftover or store-bought roast chicken can be shredded without additional cooking. Tortillas are lightly browned in a nonstick pan, folded to enclose the filling, then baked at 375°F for 10–15 minutes to melt cheese and warm the ingredients. Serve hot with light sour cream and pico de gallo. An optional avocado salsa blends tomatillo salsa with ripe avocado and lime or can be mashed for a chunkier texture.
Read at Alternative Medicine Magazine
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