Squash and corn, round out the meal and make a fresh and sweet complement to the spicy chicken quesadillas.
Total Time
30min
5.0
5 Ratings
Author: PeachDish
Servings:
2
Ingredients
•
2
Boneless, Skinless Chicken Breasts
•
1
Tomato
, chopped
•
1/2
cup
Shredded Mozzarella Cheese
•
1/3
cup
Feta Cheese
•
1/3
cup
Fresh Parsley
, chopped
•
1/2
tsp
Brown Sugar
•
2
tsp
Paprika
•
1/4
tsp
Crushed Red Pepper Flakes
•
4
Tbsp
Olive Oil
•
2
Tbsp
Unsalted Butter
•
3
cloves
Garlic
, minced
•
2
ears
Corn
•
1
Zucchini
, diced
•
1
Red Bell Pepper
, chopped
•
3
Tbsp
Fresh Parsley
, chopped
•
to taste
Kosher Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Combine Paprika (2 tsp), Brown Sugar (1/2 tsp), and Crushed Red Pepper Flakes (1/4 tsp) in a small bowl. Rub paprika mixture over the Boneless, Skinless Chicken Breasts (2).
2.
Heat Olive Oil (2 Tbsp) in a large skillet over medium-high heat. Add in seasoned chicken and cook until brown on both sides, turning once, about 6-9 minutes. Sliced cooked chicken into strips and set aside.
3.
Place tortillas on a flat surface; divide the chicken, Tomato (1), Shredded Mozzarella Cheese (1/2 cup), Feta Cheese (1/3 cup), and Fresh Parsley (1/3 cup) between both tortillas.
4.
Then fold in half pressing gently. Warm about a teaspoon of olive oil in a large skillet. Cook quesadillas over medium heat for about 4-5 minutes or until golden brown flipping once. Remove from skillet, set aside and keep warm.
5.
In a large skillet over medium heat, melt Unsalted Butter (2 Tbsp) and Olive Oil (2 Tbsp). Add in Garlic (3 cloves) and saute for 2 minutes.
6.
Next, add in Zucchini (1), Corn (2 ears), and Red Bell Pepper (1) and cook for about 5-6 minutes, stirring occasionally. Remove skillet from the heat, stir in Fresh Parsley (3 Tbsp) and season with Kosher Salt (to taste) and Ground Black Pepper (to taste).
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