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In today's fast-paced world, finding quick and delicious meals can be a challenge. Enter the Cheesy Chicken and Veggie Fiesta Quesadillas—an easy-to-make dish that combines vibrant ingredients, mouthwatering flavors, and the comfort of melted cheese. These quesadillas are not just a meal; they are an experience that invites you to savor each bite. Perfect for lunch, dinner, or even as a crowd-pleasing appetizer, Cheesy Chicken and Veggie Fiesta Quesadillas encapsulate the essence of Mexican cuisine while offering a delightful twist that caters to both the palate and the eye.

Cheesy Chicken and Vegetable Quesadillas

Discover the delightful taste of Cheesy Chicken and Veggie Fiesta Quesadillas! This easy recipe combines tender shredded chicken, a colorful medley of fresh vegetables, and gooey melted cheese, all wrapped in soft flour tortillas. Perfect for lunch, dinner, or as a crowd-pleasing appetizer, these quesadillas offer a nutritious twist on a classic Mexican dish. Embrace creativity by customizing the ingredients to suit your taste and dietary preferences, making every bite a yummy experience!
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Ingredients
  

2 cups cooked chicken breast, shredded

1 cup bell peppers, diced (mixed colors for a vibrant look)

1 cup zucchini, diced

1 cup corn kernels (fresh, frozen, or canned)

1 cup black beans, drained and rinsed

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

4 large flour tortillas (10-inch)

Sour cream and salsa for serving

Fresh cilantro for garnish (optional)

Instructions
 

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add in the diced bell peppers, zucchini, and corn. Sauté for about 5-7 minutes until the vegetables are tender. Season with cumin, smoked paprika, salt, and pepper.

    Combine Chicken and Beans: Stir the shredded cooked chicken and black beans into the skillet with the sautéed vegetables. Cook for an additional 2-3 minutes to heat through. Remove from heat.

      Assemble the Quesadillas: Place one large flour tortilla in a clean skillet over medium heat. On one half of the tortilla, layer a generous portion of the chicken and vegetable mixture followed by a mix of Monterey Jack and cheddar cheese. Fold the tortilla over to cover the filling.

        Cook Quesadillas: Cook the quesadilla for about 3-4 minutes on one side until golden brown and the cheese is beginning to melt. Carefully flip it over and cook for an additional 2-3 minutes on the other side. Repeat this process with the remaining tortillas and filling.

          Slice and Serve: Once all quesadillas are cooked, remove from the skillet and let cool slightly before slicing into wedges. Serve warm with sour cream, salsa, and a sprinkle of fresh cilantro if desired.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings