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Prep Time:20 minsTotal Time:20 minsServings:1Yield:1 quesadillaJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:1Yield:1 quesadilla
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:1
Servings:
1
Yield:1 quesadilla
Yield:
1 quesadilla
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonscanola oil¼cupchopped onion¼cupdiced red bell pepper¼cupdiced zucchini2ouncesshredded cooked chicken2tablespoonsfresh or (rinsed) frozen corn kernels1tablespoonchopped fresh cilantro, optional18-inch whole-wheat tortilla3tablespoonsshredded pepper Jack cheese
Cook Mode(Keep screen awake)
Ingredients
2teaspoonscanola oil
¼cupchopped onion
¼cupdiced red bell pepper
¼cupdiced zucchini
2ouncesshredded cooked chicken
2tablespoonsfresh or (rinsed) frozen corn kernels
1tablespoonchopped fresh cilantro, optional
18-inch whole-wheat tortilla
3tablespoonsshredded pepper Jack cheese
DirectionsHeat 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.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.Originally appeared: Diabetic Living Magazine, Summer 2020
Directions
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.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.
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.
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.
Originally appeared: Diabetic Living Magazine, Summer 2020
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Nutrition Facts(per serving)436Calories21gFat36gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
