Quick Chicken And Zucchini Quesadillas Recipe Recipe

Name: Quick Chicken And Zucchini Quesadillas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, divided; 1/2 medium onion, thinly sliced; 2 medium cloves garlic, thinly sliced; 2 medium zucchini, halved lengthwise, thinly sliced crosswise; Kosher salt and freshly ground black pepper; 1 to 2 chipotles, chopped, plus 2 teaspoons adobo sauce from one (7-ounce) can; 2 cups shredded roast chicken meat (1 pound); 1/2 pound Mexican melting cheese, such as queso Oaxacan, or Monterrey Jack, grated on a box grater; 8 corn tortillas; , for serving

Servings: persons

4 tablespoons unsalted butter, divided
1/2 medium onion, thinly sliced
2 medium cloves garlic, thinly sliced
2 medium zucchini, halved lengthwise, thinly sliced crosswise
Kosher salt and freshly ground black pepper
1 to 2 chipotles, chopped, plus 2 teaspoons adobo sauce from one (7-ounce) can
2 cups shredded roast chicken meat (1 pound)
1/2 pound Mexican melting cheese, such as queso Oaxacan, or Monterrey Jack, grated on a box grater
8 corn tortillas
, for serving

1
Preheat oven to 250u00b0F and set a heat-proof plate in it. Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Stir in onion, garlic, and zucchini and season with salt and pepper. Cook, stirring occasionally, until onion and zucchini slices are tender and starting to brown, about 7 minutes. Stir in chipotle and adobo sauce and cook for 1 minute. Stir in chicken and cook until warm, about 2 minutes. Season with salt and pepper, transfer mixture to a large bowl, and set aside.
2
Wipe out skillet and heat over medium heat. Working one at a time, warm tortillas in the skillet until pliable, about 10 seconds per side, then transfer to a work surface. Scoop 3 tablespoons of chicken filling and a generous sprinkling of cheese on top, and fold in half over the filling.
3
Melt 1 tablespoon of butter in the skillet over medium heat until foaming. Add half of the quesadillas in a single layer, turning to coat both sides in butter. Cook quesadillas until lightly browned and crusty on the bottom, 3 to 4 minutes. Flip and brown on the other side, 3 to 4 minutes longer. Transfer cooked quesadillas to the plate in the oven, and repeat process with remaining quesadillas and butter. Serve with a generous dollop of guacamole on the side.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons unsalted butter, divided, 1/2 medium onion, thinly sliced, 2 medium cloves garlic, thinly sliced, 2 medium zucchini, halved lengthwise, thinly sliced crosswise, and more.

Yes, Quick Chicken And Zucchini Quesadillas Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Chicken And Zucchini Quesadillas Recipe

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