1large sweet Vidalia onioncut into bite-size pieces
1ear of corngrilled and then sliced off the cob (or equivalent amount of frozen/canned corn)
1medium zucchinisliced small
cooked chicken breastsliced thinly, approximately 1/2 cup
1cupmonterey jack cheeseshredded
4flour tortillasI 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!
Chicken, Onion, Zucchini and Corn Quesadillas https://barefeetinthekitchen.com/chicken-onion-zucchini-and-corn/