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- 2 chicken breasts, diced - 1 bell pepper (any color), diced - 1 medium zucchini, diced - 1 cup corn (fresh, frozen, or canned) - 1 red onion, finely chopped - 1 cup spinach or kale, chopped - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) - 4 large flour tortillas - Olive oil for cooking - Salt and pepper to taste

Family-Friendly Veggie-Packed Chicken Quesadillas

Discover the joy of cooking with Colorful Crunch Chicken Quesadillas, a vibrant and delicious dish perfect for busy weeknights or family gatherings. Packed with tender chicken, colorful vegetables, and melted cheese, these quesadillas offer endless customization to suit your taste. Enjoy a balance of lean protein and vitamins with every bite. Quick and easy to prepare, this recipe will become a staple in your kitchen, bringing flavor and nutrition to your table.
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Ingredients
  

2 large chicken breasts, cooked and shredded

1 cup bell peppers (mixed colors), diced

1 cup zucchini, diced

1 cup corn (fresh, frozen, or canned)

1 small red onion, finely chopped

1 cup spinach or kale, chopped

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

6 large flour tortillas

2 tablespoons olive oil (for cooking)

Salsa and sour cream (for serving)

Instructions
 

Prepare the Filling: In a large bowl, combine the shredded chicken, bell peppers, zucchini, corn, red onion, spinach or kale, garlic powder, cumin, chili powder, salt, and pepper. Mix well to evenly distribute the spices and veggies.

    Heat the Pan: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add half of the veggie-chicken mixture and sauté for about 5 minutes until the vegetables are tender. Remove from the heat and repeat with the remaining mixture.

      Assemble the Quesadillas: Lay a tortilla flat on a clean surface. Sprinkle a layer of cheese (about ¼ cup) over half of the tortilla, add a generous amount of the chicken and veggie filling on top, and then sprinkle another layer of cheese (about ¼ cup) on top of the filling. Fold the tortilla over to create a half-moon shape.

        Cook the Quesadillas: In the same skillet, add another tablespoon of olive oil over medium heat. Place the folded quesadilla in the pan, cooking for about 3-4 minutes on each side or until golden brown and the cheese is melted. Repeat this process for the remaining tortillas.

          Slice and Serve: Once cooked, remove the quesadillas from the skillet and let them cool slightly. Cut each quesadilla into wedges and serve with salsa and sour cream on the side for dipping.

            Prep Time, Total Time, Servings:

              15 minutes | 30 minutes | Serves 6