Chicken and Veggie Quesadillas

Ingredients

• 1 boneless (skinless chicken breast (about 1/2 pound))
• 1 1/2 teaspoons Outer Spice Low-Salt Original Seasoning Blend
• 1/2 cup chopped zucchini
• 1/3 cup chopped bell pepper
• 2 scallions (chopped)
• 1/2 cup corn kernels
• 8 flour tortillas (taco-sized)
• 1 1/2 cups Mexican shredded cheese blend
• Cooking spray or oil mister
• Sour cream (for serving)
• Pico de gallo (for serving)
• Guacamole (for serving)

Instructions

1. 1

   Season the chicken breast with Outer Spice Low-Salt Original Seasoning Blend. Grill the chicken on medium-high heat for 4-5 minutes per side, depending on the thickness, or until the chicken breast is cooked through. Set the chicken breast aside to cool.

2. 2

   Chop the zucchini, bell pepper, scallions, and mix them with the corn kernels. Season the mixture with 1/2 teaspoon of Outer Spice Low-Salt Original Seasoning Blend.

3. 3

   Heat a non-stick saute pan on medium heat, and cook the veggies for 5 minutes, until they're just tender. Set the cooked veggies aside to cool.

4. 4

   Heat a griddle to medium heat, then spray with cooking spray.

5. 5

   Lay a tortilla onto the griddle, then layer with a sprinkle of cheese, 1/4 of the veggie mixture, and 1/4 of the cooked chicken breast.

6. 6

   Sprinkle a bit more cheese on top, then cover with another tortilla. Repeat for the other quasadillas.

7. 7

   Cook the quesadillas for 4-5 minutes, until both sides are golden brown and the cheese is melted.

8. 8

   Serve with sour cream, pico de gallo, and guacamole, if desired.