This easy quesadilla recipe uses canned cooked chicken to save time. You can also use leftover cooked chicken or turkey if you have it. Dice the vegetables up to 1 day ahead for even speedier prep.

Patsy Jamieson
Source: Diabetic Living Magazine, Summer 2020

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

436 calories; protein 26g 52% DV; carbohydrates 36g 12% DV; exchange other carbs 2.5; dietary fiber 4g 16% DV; sugars 8g; fat 21g 32% DV; saturated fat 6g 30% DV; cholesterol 66mg 22% DV; potassium 363mg 10% DV; sodium 637mg 26% DV.