I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go.
Ingreadient
- 2 tablespoons olive oil, divided
- 1 large sweet onion, halved and thinly sliced
- 1-1/2 cups (about 7-1/2 ounces) frozen corn
- 1 small zucchini, chopped
- 1 poblano pepper, thinly sliced
- 2 cups frozen grilled chicken breast strips, thawed and chopped
- 3/4 cup green enchilada sauce
- 1/4 cup minced fresh cilantro
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 8 flour tortillas (10 inches)
- 4 cups shredded Monterey Jack cheese
- Pico de gallo, optional
- Sour cream, optional
Direction
- Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, corn, zucchini and poblano pepper; cook and stir until tender, 8-10 minutes. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through.
- Brush remaining oil over 1 side of each tortilla. Place half of the tortillas on 2 baking sheets, oiled side down. Sprinkle each with 1/2 cup cheese and top with 1 cup chicken mixture, remaining cheese and remaining tortillas, oiled side up. Bake until golden brown and cheese is melted, 7-9 minutes. If desired, serve with pico de gallo and sour cream.
