Chicken and Veggie Quesadillas

Dinner, Lunch, Thick Cut Chicken, Kids Recipe
Chicken and Veggie Quesadillas
Prep Time

15 min

Cook Time

20 min

Serves

4

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Organic Thick Carved Oven Roasted Chicken Breast Product Packaging Purchase from True Story

Ingredients

  • 4 Whole30-approved tortillas
  • 4 oz (about 1 cup) grated Monterey Jack cheese
  • 1 package of True Story Organic Thick Cut Roasted Chicken
  • 1 can of black beans, drained
  • 1 can yellow corn, drained
  • 1 red bell pepper sliced
  • 1 small yellow onion (chopped)
  • 1 Tsp of cumin
  • 1 Tbsp olive oil
  • 1 bunch of cilantro, chopped
  • Salt & pepper to taste
  • 2 Tbsp sour cream (optional)

Directions

  1. Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the bell pepper and onion, season with salt and pepper, and cook for 3-4 minutes or until their softened. Add in the pre-cooked chicken, corn and black beans and warm (1-2 minutes).
  2. Add in the cumin and stir filling together. Turn off heat and stir in the cilantro.
  3. In a clean skillet over medium heat, add a flour tortilla. Top with cheese, filling mixture, and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream if desired.

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