Chicken, Onion, Zucchini and Corn Quesadillas


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Chicken, Onion, Zucchini and Corn Quesadillas recipe by Barefeet In The Kitchen

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.

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Chicken, Onion, Zucchini and Corn Quesadillas

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Servings: 2 -3 servings


  • 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 ½ cup
  • 1 cup monterey jack cheese shredded
  • 4 flour tortillas I used homemade whole wheat 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. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Mrs Bent says

    Mmm these look great I love quesadillas and haven't tried using zucchini despite always buying bundles of them. Thank you for linking to your whole wheat tortilla recipe, this looks like a great way to be healthy and frugal, but can I please ask what AP flour is

    Mrs Bent x

  2. Becki's Whole Life says

    These look delicious – what a great way to use up some of your summer veggies. Quesadillas are great for dinner with an easy salad – especially if you have some leftovers in the fridge that can go in it. I always have leftover corn on the cob.

  3. Debbi says

    I love quesadilla's but have never thought to use up some of the garden zucchini in them
    You know how you get a million of them from one plant…lol
    What a great healthy idea !!!

  4. Chris says

    Quesadillas are one of my favorite tricks for getting rid of leftovers and the kids love them. I like your addition of grilled corn and zucchini to this.

  5. kara says

    i've been working on a homemade gfree "flour" tortilla. This recipe sounds sooo good. You probably know that the tortilla options for a celiac are corn or gross. I have been wanting to try this on my docket for lunches. i'll let ya know how it pans out