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Mini Chicken Quesadillas

with Zucchini and Corn Jumble
4.0(532)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
: 
680 kcal
: 
51g
: 
35 minutes
:
  • Sulphites
  • Wheat
  • Milk
  • Milk
  • Soy
  • May contain traces of allergens
  • Sesame
  • Triticale
  • Peanuts
  • Tree nuts
  • Wheat
  • Mustard
  • Sulphites
  • Crustaceans
  • Egg
  • Fish
  • Gluten

270 g

Chicken Thighs

6 unit(s)

Flour Tortillas

( )

8 g

Mexican Seasoning

()

1 unit(s)

Zucchini

7 g

Cilantro

113 g

Corn Kernels

¾ cup

Mozzarella Cheese, shredded

()

½ cup

Tomato Salsa

()

Calories680 kcal
Fat20 g
Saturated Fat9 g
Carbohydrate72 g
Sugar16 g
Dietary Fiber6 g
Protein51 g
Cholesterol165 mg
Sodium1720 mg
Trans Fat1 g
Potassium1400 mg
Calcium550 mg
Iron5.5 mg

1
  • Before starting, preheat the oven to 475°F.
  • Pat chicken dry with paper towels. Sprinkle over Mexican Seasoning, then season with salt and pepper.
  • Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook 5-6 min, flipping once halfway, until golden and cooked through.** 
  • Remove the pan from heat, then cut chicken into 1/2-inch strips. 
  • Add chicken to a large bowl.
2
  • While chicken cooks, on a clean surface, cut zucchini into 1/4-inch half-moons. 
  • Roughly chop the cilantro.
  • Once chicken is finished cooking, carefully wipe the pan clean. (NOTE: Set aside off heat! We'll use it again in Step 4!)
3
  • Add cheese to the large bowl with chicken, then stir to combine.
  • Brush 1/2 tbsp (2 tbsp) oil over one side of tortillas.
  • On a baking sheet, arrange tortillas, oiled-side down. (NOTE: For 4 servings, divide tortillas between 2 parchment-lined baking sheets.)
  • Divide chicken-cheese mixture to evenly over one side of each tortilla.
4
  • Fold tortillas in half, gently pressing down, to enclose filling. Place another baking sheet on top. (TIP: This keeps the quesadillas from puffing up and opening when cooking!) 
  • Bake in the bottom of the oven for 7-8 min, flipping halfway through, until cheese melts and quesadillas are golden. (NOTE: For 4 servings, bake in the bottom and middle of the oven, rotating sheets after flipping.)
5
  • Meanwhile, heat the same pan over medium-high. Once hot, add 1 tbsp (2 tbsp) oil, then zucchini and corn. Cook for 4-5 min, until tender crisp.
  • Add remaining Mexican Seasoning. Cook for 1 min, until fragrant. Season with salt and pepper. 
6
  • Stir cilantro into jumble.
  • Once quesadillas are golden, cut each one into three pieces. 
  • Divide mini quesadillas and jumble between plates. 
  • Serve salsa on the side for dipping! 
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