Recipe By Chef Jim Coleman

Make the vegetables ahead and all you have to do is assemble and heat these easy quesadillas.

Ingredients

• 2 green onions
• ½ medium zucchini, cut into ½" dice
• ½ red bell pepper, cut into ½" dice
• ½ yellow pepper, cut into ½" dice
• 1 jalapeño pepper, seeded and finely chopped
• 1 medium onion, sliced
• 4 garlic cloves, smashed and peeled
• 2 teaspoons olive oil
• Kosher salt & freshly ground pepper to taste
• 2 cups shredded skinless rotisserie chicken meat
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Cheddar cheese
• ¼ cups (loosely packed) fresh cilantro leaves, chopped
• 8 (10-inch) flour tortillas
• Cooking spray + 1 tablespoon olive oil

Directions

1. Preheat toaster oven to 425°F. Thinly slice green onions; reserve 2 tablespoons dark green tops for garnish.

2. Toss the zucchini, peppers, onion, garlic, 2 teaspoons olive oil, salt and pepper together in a mixing bowl.

3. Place vegetables on the baking pan made for the "Toaster Oven." Bake in toaster oven until vegetables are soft and browned, about 12 to 15 minutes.

4. When vegetables are roasted, return to mixing bowl and toss with the chicken, both cheeses, cilantro, and remaining green onion.

5. To assemble quesadillas line up 4 tortillas on a work surface. Place even amounts of the vegetable/chicken mixture on each tortilla, and top with the remaining 4 tortillas.

6. Reduce the oven temperature to 400°F and line baking pan with foil and spray with cooking spray. Place 2 quesadillas on baking pan and brush the tops lightly with oil and bake for about 6 to 6:30 minutes, until tops are golden and cheese is melted.

7. Cut quesadillas into quarters and serve with salsa, guacamole, and non-fat sour cream; sprinkle with reserved green onions.