This easy quesadilla recipe uses canned cooked chicken to save time.
you’re free to also use leftover cooked chicken or turkey if you have it.
Dice the vegetables up to 1 day ahead for even speedier prep.
Add chicken and corn; cook until heated through, about 1 minute.
Stir in cilantro, if using.
Transfer the vegetables to a small bowl.
Wash and dry the skillet.
Place tortilla on a cutting board.
cheese over half the tortilla, leaving a 1/2-inch border.
Top with the vegetable mixture and the remaining 2 Tbsp.
cheese; fold the tortilla in half.
Heat the skillet over medium heat.
Cut into 3 wedges to serve.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
