Among the foods that seem to hold universal appeal among all ages, the quesadilla has to be at the top of the list. Somehow the combo of white flour tortilla and melted cheese hits the hot button for popularity. It doesn’t, however, offer much in the way of nutrition or staying power. Why stop at just cheese when a quesadilla can be so much more? Case in point is this spin on the standard: Healthy Loaded Chicken Quesadillas.
A Foundation of Whole Grains
In this case, the quesadilla gets built on whole-grain tortillas. You can use standard whole-wheat ones or opt for the myriad options, including ones that are gluten free-friendly. The tortillas crisp up quickly in the pan, which is never a bad thing. Choosing whole-grain tortillas means more fiber and other nutrition benefits.
Loaded up with Veggies
In addition to cheese, these Healthy Loaded Chicken Quesadillas are filled with corn, zucchini, and shredded chicken. The combination makes a filling, nourishing, family-friendly supper. Serve it with a side of this Mexican Slaw for an added boost of vegetables. 
Easy Avocado Salsa
To add a bit of brightness,serve these quesadillas with a quick avocado salsa. You simply whirl together store-bought tomatillo salsa with ripe avocado and a squeeze of lime. Make a chunkier version by mashing the ingredients in a bowl instead of a food processor. It’s a meal that also makes a suitable snack for hearty appetites. Pack up any leftovers for lunch the next day.
If you like these Healthy Loaded Chicken Quesadillas, you might like:
Loaded Chicken Quesadillas with Avocado Salsa
Ingredients
- 2 large whole-grain flour tortillas
- 1 cup grated Monterey Jack cheese
- ½ cup grated zucchini (about ½ of a medium zucchini)
- ½ heaping cup shredded cooked chicken (or cooked black beans for a vegetarian version)
- ¼ cup corn kernels (fresh or defrosted frozen)
- 4 tablespoons tomatillo salsa, divided
- Optional extras: 3 tablespoons pickled jalapeños
- 2 teaspoons olive oil or non-stick cooking spray
- ½ avocado
- ½ lime
- Pinch salt
Instructions
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Layer the ingredients in the following order on one half of each tortilla, dividing them evenly: 1/2 the cheese, the zucchini, chicken, corn, 1 tablespoon salsa, and optional pickled jalapenos. Cover with remaining cheese. Fold the plain half of each tortilla up and over the cheese and other ingredients so that all edges meet.
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Brush the oil in a large skillet or coat with non-stick cooking spray and set over medium-high heat. Put the quesadillas in the pan and cook until nicely browned on one side. Use a large spatula to flip the quesadillas over and cook until the second side is browned and the cheese melted.
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While the quesadillas cook, make the salsa by putting the remaining 3 tablespoons tomatillo salsa, avocado, a squeeze of lime, and pinch of salt into a mini food processor or blender and blend until smooth. You can also make a chunkier version by mashing the ingredients in a bowl using a fork.
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Transfer the cooked quesadillas to a cutting board and cut each one into 3 wedges.
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Serve warm with Avocado Salsa on the side.
