PHRECIPE

California Quesadillas



Total Time: 45-60 min

Serves 6

Ingredients

• 1 zucchini, 1 yellow squash chopped into 1-inch pieces

• 1 large bell pepper chopped into ½ inch pieces

• 1 yellow onion chopped into 1-inch pieces

• 5-6 medium cloves garlic, minced

• 8 oz. button mushrooms, sliced

• 4 Roma tomatoes cut into 1-inch chunks

• 6 packed cups fresh organic spinach

• 2 marinated and grilled boneless, skinless chicken breasts chopped into 1-inch pieces

• 8 oz, shredded extra sharp cheddar cheese

• 2 TBS olive oil

• 6-12 whole wheat tortillas, slightly grilled on cast iron pan

• Splash of favorite hot sauce (I like Tapatio Sauce)

• Salt and cracked black pepper to taste

• Suggested chicken marinade

• ¼ cup extra virgin olive oil

• 2 TBS red wine vinegar

• Juice of ½ orange

• 1 tsp garlic powder

• 1 tsp oregano

• 1 tsp Montreal Grilled Chicken seasonings

• 2 tsp favorite hot sauce

• Pinch of salt and pepper
  Marinate 8-24 hours in refrigerator

Directions

• To assemble each individual quesadilla on medium-high heat in a wok or other suitable pan

• Add 2 TBS olive oil

• Grab a finger pinch of zucchini/squash, bell pepper, onion and sauté in wok

• After 2-3 minutes, add ½ tsp crushed garlic and finger pinch of mushrooms

• When mushrooms are ½ cooked, add ½ cup grilled, chopped chicken, dash of hot sauce, salt and pepper to taste, then add a finger pinch of tomato and 1 packed cup fresh organic spinach

• Mix well. When spinach begins to wilt, add 2 TBS water to bottom of pan and cover for 2-3 minutes

• Mix well and serve onto plate on top of grilled tortilla with melted cheese

• While sautéing the vegetables, warm tortilla (slightly grill) in cast iron pan. Turn tortilla over and add ¼ to ½ cup shredded cheese. When cheese is melted, place tortilla on a plate. You can serve this dish open-faced or topped by another grilled tortilla if you like.
   

Note: Initially, this dish is time consuming, but once you have the ingredients chopped and ready to cook, each quesadilla only takes about 10 minutes to assemble so for the next night or two, you can have dinner in approximately 10 minutes!

-Submitted by Frank Sanchez, Environmental Health Risk Assessor, Georgia Department of Public Health, Environmental Health Section

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