Chicken Quesadillas

Source: Best New Recipe (24), Epicurious, Epicurious

Calories per quesadilla: 504

Ingredients

• 1lb Chicken
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 tablespoons olive oil, divided
• 2 large garlic cloves, minced

• 8 oz (1/2 lb) Monterey Jack cheese
• 1 jalapeno, seeded and diced
• 1 zucchini, diced
• 1 onion, diced
• 1 cup frozen corn kernels
• 1 cup frozen shredded spinach (1/2 a package)
• 1.5 cups chunky salsa
• 1/4 cup plus 6 tablespoons chopped fresh cilantro

Directions:

1. Dice the onion, zucchini, jalapeno, and chicken.  
2. Brown the corn, add in zucchini when the onion has softened, then add in the frozen corn when the zucchini is nearly cooked. Defrost the spinach in the microwave and add to the vegetable mixture.  Make sure to season each individual ingredient with salt.
3. Brown the chicken with the spices and garlic. 
4. Shred the cheese in a food processor
5. Heat an oiled non-stick frying pan over medium-low heat, place in take one tortilla and toast on one side. Flip to other side and immediately spread on a thin layer of cheese.  After the cheese has mostly melted, scoop in the the ingredients.  After the tortilla has heated thoroughly, fold in half.
6. Slice into 4 and serve with salsa, guacamole and sour cream

Comments:
It's good! Would make again, chopping all the ingredients takes a bit of time though. I've made this twice and it's yummy. Might be able to leave the spinach out. No need for a salad with this because it has so many vegetables!