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Chicken and zucchini quesadilla. (Dreamstime)

This recipe is a great way to use up leftover cooked chicken breast. Top with light sour cream and pico de gallo. These baked chicken quesadillas are packed with zucchini, bell peppers, tomatoes, diced jalapeno peppers and fresh lime juice.


Number of servings: 4

— Ingredients

8 ounces diced cooked chicken breast

1 cup diced zucchini

1 diced yellow bell pepper

1 large diced tomato

1/2 cup diced red onion

1 diced jalapeno pepper

1 tablespoon diced garlic

1 lime

1 cup shredded cheddar cheese

1 teaspoon Tabasco sauce

1/2 teaspoon cumin

2 whole-wheat tortillas, 12 inches in diameter

— Directions

Heat the oven to 375 F. In a medium bowl, combine the chicken, zucchini, bell pepper, tomato, onion, jalapeno and garlic. Cut the lime in half and squeeze the juice over the chicken mixture. Add the cheese, Tabasco, and cumin; mix well.

Heat a large nonstick sauté pan to medium heat. Lay one tortilla flat in the pan and spread half of the chicken mixture on one side. Fold the tortilla to cover the chicken mixture. Lightly brown each side of the tortilla. Repeat this process with the other tortilla. Place tortillas on a baking sheet and bake for about 10 to 15 minutes or until cheese is melted throughout and ingredients are warm. Serve immediately.

— Nutritional analysis per serving

Serving size: 1/2 quesadilla

Calories 345

Total fat 14 g

Saturated fat 8 g

Trans fat 0 g

Monounsaturated fat 3 g

Cholesterol 71 mg

Sodium 649 mg

Total carbohydrate 28 g

Dietary fiber 16 g

Total sugars 3 g

Protein 27 g

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