Ron Wilson

Ron Wilson

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Chicken & Zucchini Quesadillas

here’s another, really different way to use all those zucchini. This recipe has made the rounds of my friends and it is so good.


Chicken & Zucchini Quesadillas


8 ozs. diced cooked chicken breast

2 cup diced zucchini

1 diced bell pepper

1 large diced tomato or cherry tomatoes, halved

1/2 cup diced red onion

1 diced jalapeno pepper

1 tablespoon garlic

Juice of 1 lime

2 cups shredded cheddar cheese, divided

Couple shakes Tabasco

3/4  teaspoon cumin

5 eight inch diameter soft tortillas


Heat oven to 375 degrees. Combine chicken through garlic.

Squeeze juice over chicken mixture. Add 1 cup cheese, Tabasco, and cumin.  Mix well.

Heat a nonstick sauté pan. Spread equal amounts of chicken mixture on one half of each tortilla. Fold to cover chicken mixture. 

Spray Pam lightly on each tortilla top.

Lightly brown each side, spraying Pam lightly on the undersides when turning. 

Place tortillas on sprayed baking sheet and bake about 10 minutes or until cheese is melted.

Serve with a dollop of sour cream and sprinkle rest of cheddar on top.

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