Chicken and Zucchini Quesadillas

Forget Taco Tuesday! These quesadillas are packed with protein and an extra spice kick for yummy (and healthy!) goodness. The recipe makes for about 4 servings.

Ingredients: 

• 8 oz. diced cooked chicken breast 

• 1 cup diced zucchini 

• 1 diced yellow bell pepper 

• 1 large diced tomato 

• ½ cup diced red onion 

• 1 diced jalapeño pepper 

• 1 tablespoon diced garlic 

• 1 lime 

• 1 cup shredded cheddar cheese 

• 1 teaspoon Tabasco sauce 

• ½ teaspoon cumin 

• 2 whole-wheat tortillas, about 12 in. in diameter 

Instructions: 

Step 1: Heat the oven to 375 °F. 

Step 2: In a medium bowl, combine the chicken, zucchini, bell pepper, tomato, onion, jalapeño, and garlic. Cut the lime in half and squeeze the juice over the chicken mixture. Add the cheese, Tabasco and cumin; mix well. 

Step 3: Heat a large nonstick sauté pan to medium heat. Lay one tortilla flat in the pan and spread half of the chicken mixture on one side. Fold the tortilla to cover the chicken mixture. Lightly brown each side of the tortilla. Repeat this process with the other tortilla. 

Step 4: Place tortillas on a baking sheet and bake for about 10 to 15 minutes or until cheese is melted throughout and ingredients are warm. Serve immediately and enjoy! 

*Tip: For even more flavor, chop some fresh cilantro leaves to add to the chicken marinade and to garnish when serving. You may also top with pico de gallo and light sour cream (or plain, fat-free Greek yogurt).

Source: Mayo Clinic