Chicken, Onion, Zucchini and Corn Quesadillas

Sweet onions, fresh zucchini and grilled corn along with roasted chicken and plenty of melting cheese made these some of the best quesadillas that I have made recently.  I've been on a huge quesadilla kick and that along with all of these leftovers from the fridge made for a delicious lunch.

Serves 2-3 people

1 tablespoon olive oil
1 large sweet vidalia onion, cut into bite-size pieces
1 ear of corn, grilled and then sliced off the cob (or equivalent amount of frozen/canned corn)
1 medium zucchini, sliced small
cooked chicken breast, sliced thinly, approximately 1/2 cup
1 cup monterey jack cheese, shredded
4 flour tortillas, I used homemade whole wheat flour tortillas

Drizzle a bit of olive oil in a flat-bottomed skillet and warm on medium heat. Saute the onion for a couple of minutes. Add the zucchini pieces and continue cooking until it is almost tender, but still crisp. Add the corn and chicken slices and warm in the pan for a couple minutes. Remove from the pan and place in a bowl.

Place a tortilla in the empty skillet on medium heat. Layer cheese, then the vegetables and chicken mixture and then a bit more cheese onto the tortilla. Top with another tortilla and let it cook for a couple minutes. Press down on the top tortilla with a spatula and then carefully flip the quesadilla. Cook for a couple more minutes, until the cheese is melted and the tortillas are crisped and slightly browned. Repeat for the second quesadilla.

Remove to a cutting board and let the quesadillas cool for a few minutes before serving.

Click here for printable recipe