Directions
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Step 1
Combine Paprika (2 teaspoon), Brown Sugar (3/4 teaspoon), and Crushed Red Pepper Flakes (1/4 teaspoon) in a small bowl. Rub paprika mixture over the Boneless, Skinless Chicken Breast (2).
Step 2
Heat Olive Oil (2 tablespoon) 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.
Step 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.
Step 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.
Step 5
In a large skillet over medium heat, melt Unsalted Butter (2 tablespoon) and Olive Oil (2 tablespoon). Add in Garlic (3 clove) and saute for 2 minutes.
Step 6
Next, add in Zucchini (1), Corn (2 ear), and Red Bell Pepper (1) and cook for about 5-6 minutes, stirring occasionally. Remove skillet from the heat, stir in Fresh Parsley (3 tablespoon) and season with Kosher Salt (to taste) and Ground Black Pepper (to taste).
Step 7
Serve sweet corn stir fry immediately with paprika chicken quesadillas. Enjoy!
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