Chicken and Vegetable Quesadillas

I came up with this recipe one random day when I craving a light southwest meal. It is simple and healthy! Mix and match vegetables to optimize to your taste. It is quite easy to overfill the quesadillas, making them a disaster to flip. Fill according to tortilla size and flip carefully or use a quesadilla maker.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 641 Calories

Ingredients

• salt to taste
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh cilantro
• ½ avocado, mashed
• 2 cloves garlic, minced, or more to taste
• olive oil cooking spray
• 2 slices sharp Cheddar cheese
• ½ yellow squash, cut into 1/2-inch cubes
• ¾ cup diced rotisserie chicken meat
• ½ red bell pepper, cut into 1/2-inch squares
• 4 whole wheat tortillas
• ½ cup rinsed and drained canned black beans

Recipe Instructions

Step 1

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant, about 1 minute. Add yellow squash; cook and stir until slightly softened, 1 to 2 minutes. Stir chicken and bell pepper into squash mixture; cook and stir until heated through, about 2 minutes more. Season chicken mixture with salt and transfer to a bowl.

Step 2

Spray one tortilla with olive oil cooking spray and place in the hot skillet. Place 1 slice Cheddar cheese on the tortilla and spread 1/2 the chicken-vegetable mixture on top. Spoon 1/2 the black beans over chicken-vegetable mixture and 1/2 the avocado over the black beans. Sprinkle 1/2 the cilantro over the avocado. Spray another tortilla with cooking spray and place on top. Continue to cook until bottom tortilla is crispy, 2 to 3 minutes; gently flip quesadilla over and cook until cheese is melted and bottom tortilla is crispy, about 4 minutes more. Repeat with remaining ingredients to make second quesadilla.