Mini Chicken Quesadillas
with Zucchini and Corn JumbleCalories
:
680 kcalProtein
:
51g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Sulphites
- Wheat
- Milk
- Milk
- Soy
- May contain traces of allergens
- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Crustaceans
- Egg
- Fish
- Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
270 g
Chicken Thighs
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
8 g
Mexican Seasoning
(May be present: Milk, Soy, Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites)
1 unit(s)
Zucchini
7 g
Cilantro
113 g
Corn Kernels
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
½ cup
Tomato Salsa
(May be present: Milk, Soy, Sesame, Tree nuts, Wheat, Mustard, Sulphites, Crustaceans, Egg, Fish, Gluten)
Nutrition Values
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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
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!
