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Tuesday, August 8, 2017

Garden Quesadillas

These quesadillas are full of vegetables, a bit of chicken and some chipolte mayonnaise.
Slightly sweet and smokey in flavor they are great with pico del gallo or corn salsa.

1/2 red onion, thinly sliced
2 T. red onion, finely chopped
1/2  red pepper, cut into strips
1/2 yellow pepper, cut into strips
1/2 green pepper, cut into strips
1 zucchini, diced
1 c. diced cooked chicken
1 t. oregano
1/4 c. chopped cilantro
1 roma tomato, chopped
1 lime
2 T. mayonnaise
1 t. chipolte chili powder
flour tortillas
Toss zucchini, peppers, and onion on a baking sheet.  Drizzel with olive oil, oregano and a pinch of salt and pepper.  Bake at 400 for 12-15 minutes.

Combine cilantro, diced onion and tomato.  Add a squeeze of lime juice.  Combine mayonnaise and chili powder.

On tortillas, spread about a teaspoon of the mayonnaise on one of the tortillas.  Top with veggies and chicken.  Cover with another tortilla.  Place in a large frying pan or grill and grill  got several minutes, flip and heat other side.  Cut into wedges and serve with pico de gallo or corn salsa.

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