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Chicken and Vegetable Quesadillas

Rated as 3.67 out of 5 Stars

"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."
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Ingredients

40 m servings 641 cals
Original recipe yields 2 servings

Directions

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  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.
  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.

Nutrition Facts


Per Serving: 641 calories; 31.8 g fat; 71.9 g carbohydrates; 33.3 g protein; 71 mg cholesterol; 899 mg sodium. Full nutrition

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This is a fabulous recipe! I have a bumper crop of yellow squash and a very health-conscious but picky family. I used this as filling for burritos and they loved it! I also added some onion and ...