Description
Golden, crispy, and melty Chicken Verde Quesadillas filled with shredded chicken, tangy green enchilada sauce, fresh veggies, and gooey cheese — the perfect quick and flavorful meal.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1/2 cup green enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 1 medium zucchini, diced
- 1/2 cup canned corn, drained
- 1/4 cup chopped cilantro
- 4 large flour tortillas
- 1 tablespoon olive oil
- Tomato salsa, for serving
Instructions
- Place a large skillet or griddle over medium heat and let it warm up.
- In a bowl, mix the shredded chicken, green enchilada sauce, corn, zucchini, and cilantro until evenly coated.
- Lightly brush the skillet with olive oil to prevent sticking.
- On one half of each tortilla, sprinkle a layer of cheese, spoon on the chicken mixture, and top with more cheese. Fold the tortilla over.
- Place the folded quesadillas onto the skillet. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until golden and crisp.
- Let rest briefly before slicing into wedges.
- Serve with tomato salsa or sour cream if desired.
Notes
- Use medium heat to avoid burning the outside before the cheese melts.
- Don’t overfill quesadillas to keep them easy to flip.
- Rest before slicing to help cheese set inside.