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Quesadillas have long been celebrated as a go-to meal for those seeking a quick, satisfying, and versatile dish. Originating from Mexico, these delightful pockets of flavor have transcended cultural boundaries, becoming a cherished staple in homes around the world. Their simplicity in preparation, combined with the endless possibilities for fillings, makes quesadillas an ideal choice for busy weeknights when time is of the essence but a wholesome meal is still desired.

Quick Veggie-Packed Chicken Quesadillas

Discover the joy of cooking with these quick veggie-packed chicken quesadillas! Perfect for busy weeknights, this recipe combines tender rotisserie chicken with a vibrant mix of fresh vegetables like bell peppers, zucchini, and leafy greens. Easily customizable for any dietary preference, these quesadillas are not only delicious but also healthy. Enjoy a satisfying meal that’s quick to prepare and sure to please the whole family. Get ready to whip up a flavorful dish that’s as nutritious as it is tasty!
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Ingredients
  

2 cups cooked chicken, shredded (rotisserie works great!)

1 cup bell peppers, thinly sliced (mixed colors for a vibrant touch)

1 cup zucchini, grated or thinly sliced

1 cup spinach or kale, chopped

1 cup shredded cheese (cheddar or Mexican blend)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

4 large flour tortillas

2 tablespoons olive oil (for cooking)

Sour cream or Greek yogurt (for serving)

Salsa or pico de gallo (for serving)

Fresh cilantro, chopped (optional for garnish)

Instructions
 

Prep the Veggies: In a large mixing bowl, combine the shredded chicken, bell peppers, zucchini, spinach, cumin, smoked paprika, garlic powder, salt, and pepper. Mix until all ingredients are well combined.

    Heat the Tortillas: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Place one tortilla in the skillet and allow it to warm for about 30-45 seconds.

      Fill the Quesadilla: Spread a generous portion of the chicken and veggie mixture on one half of the warmed tortilla. Top with a handful of shredded cheese. Fold the other half of the tortilla over to cover the filling.

        Cook the Quesadilla: Cook for 2-3 minutes on one side or until golden brown and crispy. Carefully flip and cook for an additional 2-3 minutes on the other side. Repeat with the remaining tortillas and filling, adding more olive oil if necessary for the next quesadilla.

          Serve: Once cooked, remove the quesadillas from the skillet and let them cool slightly. Cut into wedges and serve warm with sour cream, salsa or pico de gallo, and garnish with fresh cilantro if desired.

            Enjoy: Dig into your delicious veggie-packed chicken quesadillas, savoring the blend of flavors and textures!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings