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Home Health Library Recipes Chicken and zucchini quesadilla

Chicken and zucchini quesadilla

Nutrition Facts

Serving Size 1/2 quesadilla
Calories 345

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 8 g
Total fat 14 g
Sodium 649 mg
Cholesterol 71 mg
Dietary fiber 16 g
Protein 27 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This recipe is a great way to use up leftover cooked chicken breast. Top with light sour cream and pico de gallo.


(Serves 4)
  • 8 ounces diced cooked chicken breast
  • 1 cup diced zucchini
  • 1 diced yellow bell pepper
  • 1 large diced tomato
  • 1/2 cup diced red onion
  • 1 diced jalapeno pepper
  • 1 tablespoon diced garlic
  • 1 lime
  • 1 cup shredded cheddar cheese
  • 1 teaspoon Tabasco sauce
  • 1/2 teaspoon cumin
  • 2 whole-wheat tortillas, 12 inches in diameter


Heat the oven to 375 F. In a medium bowl, combine the chicken, zucchini, bell pepper, tomato, onion, jalapeno and garlic. Cut the lime in half and squeeze the juice over the chicken mixture. Add the cheese, Tabasco and cumin; mix well.

Heat a large nonstick saute pan to medium heat. Lay one tortilla flat in the pan and spread half of the chicken mixture on one side. Fold the tortilla to cover the chicken mixture. Lightly brown each side of the tortilla. Repeat this process with the other tortilla. Place tortillas on a baking sheet and bake for about 10 to 15 minutes or until cheese is melted throughout and ingredients are warm. Serve immediately.

Last Updated: April 23rd, 2016