Kid Friendly Dinner: Cheesy Chicken and Vegetable Quesadillas

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup shredded cheddar cheese
• 1 cup bell peppers, diced
• 1 cup zucchini, diced
• 1/2 cup corn kernels, frozen or canned
• 1 teaspoon cumin
• 1 teaspoon paprika
• 8 large flour tortillas
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup sour cream, for serving
• 1/4 cup salsa, for serving

Instructions

1. In a large bowl, combine cooked chicken, shredded cheddar cheese, diced bell peppers, diced zucchini, corn kernels, cumin, paprika, salt, and black pepper to create the filling.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat, then place one tortilla in the skillet and add a generous portion of the chicken and vegetable filling on one half of the tortilla.
3. Fold the tortilla over to cover the filling and press down gently with a spatula, cooking for about 3-4 minutes until the bottom is golden brown.
4. Carefully flip the quesadilla and add the remaining tablespoon of olive oil if needed; cook for an additional 3-4 minutes until the other side is golden and the cheese is melted.
5. Remove the quesadilla from the skillet and let it cool for a minute before cutting it into wedges.
6. Repeat the process with the remaining tortillas and filling until all quesadillas are cooked.
7. Serve warm with sour cream and salsa on the side for dipping.