with Zucchini and Corn Jumble
Allergens
Tags
Chicken Thighs
270 g
Flour Tortillas
6 unit(s)
Mexican Seasoning
8 g
Zucchini
1 unit(s)
Cilantro
7 g
Corn Kernels
113 g
Mozzarella Cheese, shredded
0.75 cup
Tomato Salsa
0.5 cup
Oil
3 tbsp
Salt
0.13 tsp
Pepper
0.13 tsp
- Before starting, preheat the oven to 475°F.
- Wash and dry all produce.
- Pat chicken dry with paper towels. Sprinkle with half the 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 10-11 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.
- 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 the pan aside, off heat; it will be used again in Step 4.)
- To the large bowl with chicken, add cheese. Stir to combine.
- Brush 1 tbsp (2 tbsp) oil over one side of tortillas.
- On a parchment-lined baking sheet, arrange tortillas, oiled-side down. (NOTE: For 4 servings, divide tortillas between 2 parchment-lined baking sheets.)
- Spoon chicken-cheese mixture onto one side of each tortilla, evenly covering one half of each tortilla.
- 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.)
- Meanwhile, heat the same pan (from step 2) over medium-high.
- When 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.
- Add cilantro to veggies. Stir to combine.
- When quesadillas are golden, cut each into three wedges.
- Divide mini quesadillas and veggie jumble between plates.
- Serve salsa alongside side for dipping.
860
kcal
Calories
41
g
Fat
11
g
Saturated Fat
72
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
52
g
Protein
165
mg
Cholesterol
1850
mg
Sodium
1
g
Trans Fat
1400
mg
Potassium
550
mg
Calcium
5.5
mg
Iron
with Marinara Sauce and DIY Alfredo
