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When it comes to serving your veggie-packed chicken quesadillas, the options are endless. These delightful, cheesy creations can be paired with a variety of accompaniments that not only enhance their flavor but also make your meal more enjoyable and visually appealing.

Quick Veggie-Packed Chicken Quesadillas

Discover the joy of veggie-packed chicken quesadillas that bring a nutritious twist to a beloved classic. This recipe blends tender rotisserie chicken with fresh veggies like bell peppers and spinach, all wrapped in crispy tortillas and melted cheese. Perfect for busy weeknights, these quesadillas are quick to prepare and deliciously satisfying. Explore serving suggestions and customize them to suit your taste while enjoying a wholesome meal that everyone will love.
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Ingredients
  

2 cups cooked chicken, shredded (rotisserie chicken works wonderfully!)

1 cup bell peppers, thinly sliced (use a mix of colors for a vibrant presentation)

1 cup zucchini, grated or thinly sliced

1 cup spinach or kale, chopped

1 cup shredded cheese (choose cheddar or a Mexican cheese blend)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

4 large flour tortillas

2 tablespoons olive oil (for cooking)

Sour cream or Greek yogurt, for serving

Salsa or pico de gallo, for serving

Fresh cilantro, chopped (optional, for garnish)

Instructions
 

Prep the Veggie Mixture: In a large mixing bowl, combine the shredded chicken, bell peppers, zucchini, spinach, cumin, smoked paprika, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are evenly coated with the spices.

    Heat the Tortillas: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Place one tortilla in the skillet and allow it to warm for about 30-45 seconds until it’s pliable but not browned.

      Fill the Quesadilla: On one half of the warmed tortilla, spread a generous portion of the chicken and veggie mixture. Top it off with a handful of shredded cheese, ensuring it’s spread out evenly. Fold the other half of the tortilla over the filling to create a half-moon shape.

        Cook the Quesadilla: Cook the quesadilla for 2-3 minutes on one side or until it becomes golden brown and crispy. Carefully flip it over and cook the other side for an additional 2-3 minutes until equally browned. Repeat the process with the remaining tortillas and filling, adding more olive oil to the skillet as needed.

          Serve: Once cooked, remove the quesadillas from the skillet and let them cool slightly. Cut each quesadilla into wedges for easy serving. Serve them warm alongside sour cream, salsa, or pico de gallo, and garnish with fresh cilantro if desired.

            Enjoy: Dig into these delectable veggie-packed chicken quesadillas, relishing the delightful combination of flavors and textures in every bite!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings