Elevate an average quesadilla by loading up with this spicy and tangy chicken and vegetable filling. By reusing leftover chicken and veggies, tonight's dinner will come together in just under 15 minutes!
Total Time
20min
5.0
4 Ratings
Author: SideChef
Servings:
4
Ingredients
Spicy Chicken
•
4
Tbsp
Medium
Hot Sauce
•
1
cup
Barbecue Sauce
•
4
Cooked
Bone-In Chicken Thighs
, shredded
•
1
Cooked
Zucchini
•
1
Cooked
Red Bell Pepper
•
1
Cooked
Yellow Bell Pepper
•
1
Potato
, diced
•
1
Sweet Potato
, diced
•
to taste
Salt
•
to taste
Ground Black Pepper
Quesadillas
•
8
Flour Tortillas
•
2
cups
Shredded Cheese
Garnish
•
1
cup
Guacamole
•
1
cup
Salsa
•
1
cup
Sour Cream
•
to taste
Fresh Cilantro
, chopped
Cooking Instructions
1.
Combine Bone-In Chicken Thighs (4), Zucchini (1), Red Bell Pepper (1), Yellow Bell Pepper (1), Potato (1), Sweet Potato (1) together with Hot Sauce (4 Tbsp) and Barbecue Sauce (1 cup). Season with a pinch of Salt (to taste) and Ground Black Pepper (to taste).
2.
To assemble, place a frying pan over medium-high heat. Add 1 Flour Tortillas (8) and top with 1/4 of the chicken vegetable filling and 1/4 of the Shredded Cheese (2 cups). Top with another tortilla.
3.
Dry fry on the stovetop over medium-high heat for 2 minutes on each side or until the cheese has fully melted. Repeat with remaining ingredients.
4.
Slice and serve hot with Guacamole (1 cup), Salsa (1 cup), Sour Cream (1 cup), and garnish with Fresh Cilantro (to taste).
Nutrition Per Serving
CALORIES
1055
FAT
45.8 g
PROTEIN
56.4 g
CARBS
108.1 g
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