• By Dana Sparks

Making Mayo’s Recipes: Chicken and zucchini quesadilla

January 25, 2018

a chicken and vegetable quesadilla on a wooden plank
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.

Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App

Watch: Dinner solution with quick quesadillas.

Journalists: The broadcast-quality video (1:32) is in the downloads.

Ingredients

  1. 8 ounces diced cooked chicken breast
  2. 1 cup diced zucchini
  3. 1 diced yellow bell pepper
  4. 1 large diced tomato
  5. 1/2 cup diced red onion
  6. 1 diced jalapeno pepper
  7. 1 tablespoon diced garlic
  8. 1 lime
  9. 1 cup shredded cheddar cheese
  10. 1 teaspoon Tabasco sauce
  11. 1/2 teaspoon cumin
  12. 2 whole-wheat tortillas, 12 inches in diameter

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