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Spicy Chicken and Zucchini Quesadillas
Recipes
Spicy Chicken and Zucchini Quesadillas
6 servings
30 minutes total

Ingredients

  • 1 medium zucchini squash
  • ¼ bunch fresh cilantro
  • 0.5 oz fresh basil
  • 1 Deli rotisserie chicken
  • 1 cup chipotle-ranch dressing, divided
  • 6 (8-inch) flour tortillas
  • 4 cups shredded Monterey Jack cheese
  • 1 ½ teaspoons sriracha (or blackening) seasoning
  • 3 tablespoons canola oil, divided
  • 3 tablespoons unsalted butter, divided

Steps

    1. Cut zucchini into thin, lengthwise strips using vegetable peeler. (Peel down to core and discard center portion.) Chop cilantro and basil (¼ cup each). Shred chicken finely, breast meat only (about 2 cups); combine with ½ cup dressing.
    2. Arrange tortillas on work surface. Place ⅓ cup cheese on one-half of each tortilla; top with chicken, zucchini, basil, cilantro, and ⅓ cup cheese. Sprinkle with seasoning; fold tortillas in half.
    3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 1 tablespoon each oil and butter in pan. Add 2 quesadillas to pan; cook 1–2 minutes on each side until tortillas are crispy, cheese is melted, and chicken is 165°F. Repeat with remaining oil, butter, and quesadillas. Cut quesadillas into wedges; serve with remaining ½ cup dressing for dipping.

Amount per ⅙ recipe serving: Calories 890, Total Fat 72g, Sat Fat 26g, Trans Fat 0g, Chol 140mg, Sodium 1320mg, Total Carb 29g, Fiber 0g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 0%, Calc 45%, Iron 6%, Potassium 2%