Quesadilla

A quick and easy meal that can be made for one or the whole family! Add in chicken (or steak) to get the protein you need and mix in whatever veggies you want for even more nutrients! Check out the blog page for what veggies will help reach which nutrients.

Ingredients

• 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

Directions

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.