Chicken And Vegetable Quesadillas

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 2 cloves garlic, minced, or more to taste
• 1/2 yellow squash, cut into 1/2-inch cubes
• 3/4 cup diced rotisserie chicken meat
• 1/2 red bell pepper, cut into 1/2-inch squares
• salt to taste
• olive oil cooking spray
• 4 whole wheat tortillas
• sharp cheddar cheese (optional)
• 1/2 cup rinsed and drained canned black beans
• 1/2 avocado, mashed
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• heat 1 tablespoon olive oil in a skillet over medium-high heat. saute garlic in hot oil until fragrant, about 1 minute. add yellow squash; cook and stir until slightly softened, 1 to 2 minutes. stir chicken and bell pepper into squash mixture; cook and stir until heated through, about 2 minutes more. season chicken mixture with salt and transfer to a bowl.
• spray one tortilla with olive oil cooking spray and place in the hot skillet. place 1 slice cheddar cheese on the tortilla and spread 1/2 the chicken-vegetable mixture on top. spoon 1/2 the black beans over chicken-vegetable mixture and 1/2 the avocado over the black beans. sprinkle 1/2 the cilantro over the avocado. spray another tortilla with cooking spray and place on top. continue to cook until bottom tortilla is crispy, 2 to 3 minutes; gently flip quesadilla over and cook until cheese is melted and bottom tortilla is crispy, about 4 minutes more. repeat with remaining ingredients to make second quesadilla.