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    Chicken & Veggie Quesadilla

    chicken
    dinner
    lunch
    ​

    1 serving

    porsjoner

    20 minutes

    total tid
    Start matlaging

    Ingredienser

    2 teaspoons canola oil

    ¼ cup chopped onion

    ¼ cup diced red bell pepper

    ¼ cup diced zucchini

    2 ounces shredded cooked chicken

    2 tablespoons fresh or (rinsed) frozen corn kernels

    1 tablespoon chopped fresh cilantro, optional

    1 8-inch whole-wheat tortilla

    3 tablespoons shredded pepper Jack cheese

    Fremgangsmåte

    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.

    Næringsinnhold

    Porsjonsstørrelse

    -

    Kalorier

    436 kcal

    Totalt fett

    21 g

    Mettet fett

    6 g

    Umettet fett

    0 g

    Transfett

    -

    Kolesterol

    66 mg

    Natrium

    637 mg

    Totalt karbohydrater

    36 g

    Kostfiber

    4 g

    Totalt sukker

    8 g

    Protein

    26 g

    1 serving

    porsjoner

    20 minutes

    total tid
    Start matlaging

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    Ingredienser

    2 teaspoons canola oil

    ¼ cup chopped onion

    ¼ cup diced red bell pepper

    ¼ cup diced zucchini

    2 ounces shredded cooked chicken

    2 tablespoons fresh or (rinsed) frozen corn kernels

    1 tablespoon chopped fresh cilantro, optional

    1 8-inch whole-wheat tortilla

    3 tablespoons shredded pepper Jack cheese

    Fremgangsmåte

    1

    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.

    2

    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.

    3

    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.