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Zucchini, Corn, Black Bean, and cheese Quesadillas Recipe

   
 

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     Zucchini, Corn, Black Bean, and cheese Quesadillas

Category   Entrees - Maindishes
Sub Category   None
Servings   5

Ingredients
1 small zucchini, grated and drained on paper towels (about 1 cup)
1 cup defrosted frozen corn, drained on paper towels
½ cup medium salsa
1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound Monterey jack, grated
8 large (burrito-size) flour tortillas
2 tablespoons canola oil
 
1 lb. boneless, skinless chicken breast, diced
1 packet fajita seasoning

Instructions
1. In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.
2. Preheat the broiler. Grease a baking sheet. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes. Turn oven temp to 200 degrees.
In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.


Originally Submitted
8/4/2012





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