T & H ЁЯе░
Chicken & Veggie Quesadilla
1 serving
рдкрд░реЛрд╕рдирд╛20 minutes
рдХреБрд▓ рд╕рдордпрд╕рд╛рдордЧреНрд░реА
2 teaspoons canola oil
┬╝ cup chopped onion
┬╝ cup diced red bell pepper
┬╝ 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
рдирд┐рд░реНрджреЗрд╢
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.
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.
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.
рдкреЛрд╖рдг
рд╕реЗрд╡рд╛ рдХрд╛ рдЖрдХрд╛рд░
-
рдХреИрд▓реЛрд░реАрдЬрд╝
436 kcal
рдХреБрд▓ рд╡рд╕рд╛
21 g
рд╕рдВрддреГрдкреНрдд рд╡рд╕рд╛
6 g
рдЕрд╕рдВрддреГрдкреНрдд рд╡рд╕рд╛
0 g
рдЯреНрд░рд╛рдВрд╕ рд╡рд╕рд╛
-
рдХреЛрд▓реЗрд╕реНрдЯреНрд░реЙрд▓
66 mg
рд╕реЛрдбрд┐рдпрдо
637 mg
рдХреБрд▓ рдХрд╛рд░реНрдмреЛрд╣рд╛рдЗрдбреНрд░реЗрдЯ
36 g
рдЖрд╣рд╛рд░ рдлрд╛рдЗрдмрд░
4 g
рдХреБрд▓ рд╢рд░реНрдХрд░рд╛
8 g
рдкреНрд░реЛрдЯреАрди
26 g
1 serving
рдкрд░реЛрд╕рдирд╛20 minutes
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