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.
- 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 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!