Chicken and Veggie Quesadilla

This Chicken and Veggie Quesadilla is a great choice for diabetics who want to enjoy food but need to watch what they eat!

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Recipe Summary

Active:

20 mins

Total:

20 mins

Servings:

1

Nutrition Profile:

Diabetic Appropriate

Egg Free

Nut-Free

Soy-Free

Healthy Pregnancy

Nutrition Info

Ingredients:

Ingredient Checklist

• 2 teaspoons canola oil 
• ¼ cup chopped onion 
• ¼ cup diced red bell pepper 
• ¼ cup diced zucchini 
• 2 ounces shredded cooked chicken 
• 2 tablespoons fresh or (rinsed) frozen corn kernels 
•          1 tablespoon chopped fresh cilantro, optional 
•  1 8-inch whole-wheat tortilla 
•   3 tablespoons shredded pepper Jack cheese 

Directions:

• Step 1

  Heat oil in a medium skillet over medium heat. Add onion, bell pepper, and zucchini; cook, stirring often, until the vegetables are tender, 3 to 4 minutes. Add chicken and corn; cook until heated through, about 1 minute. Stir in cilantro, if using. Transfer the vegetables to a small bowl. Wash and dry the skillet.

• Step 2

  Place tortilla on a cutting board. Sprinkle 1 Tbsp. cheese over half the tortilla, leaving a 1/2-inch border. Top with the vegetable mixture and the remaining 2 Tbsp. cheese; fold the tortilla in half.

• Step 3

  Heat the skillet over medium heat. Add the quesadilla and cook until the tortilla is browned and the cheese has started to melt, about 2 minutes per side. Cut into 3 wedges to serve.