CHICKEN VERDE QUESADILLAS

Chicken Verde Quesadillas image

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. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 1083 calories, Fat 55g fat (27g saturated fat), Cholesterol 132mg cholesterol, Sodium 2449mg sodium, Carbohydrate 94g carbohydrate (13g sugars, Fiber 8g fiber), Protein 56g protein.