FitFitBanner Images

Recipes Recipes



Chicken & Roasted Vegetable “Fantastic Toaster Oven” Quesadillas




Share on Tumblr

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.
Photo by Flicker user jillmotts / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


Comments are closed.

Photo by Flicker user mollycakes / CC BY-NC 2.0



Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.




November 2014
M T W T F S S
« Jun    
 12
3456789
10111213141516
17181920212223
24252627282930

Got a question for Fit? Want to submit your own "fit and fresh" recipe? Have a good story idea for us?


Contact us at fit@whyy.org




Get Healthy Philly is part of the Communities Putting Prevention to Work Initiative, a federal effort to: prevent and delay chronic disease, reduce risk factors, promote wellness in children and adults, and provide positive sustainable health change in our communities.


Food Fit Philly is part of Get Healthy Philly, a program that works to reduce and prevent obesity and related chronic diseases (like heart disease and diabetes) by increasing access to healthy foods that people can afford.


Your body needs help when it's time to quit. SmokeFree Philly is a program of the Philadelphia Department of Public Health that offers support and tools to help smokers quit. The goal of SmokeFree Philly is to: help people to quit smoking, stop people from starting to use tobacco, and reduce heart disease, cancer and other illnesses caused by smoking.