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. 1Season 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. 2Chop 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. 3Heat 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. 4Heat a griddle to medium heat, then spray with cooking spray.
5. 5Lay 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. 6Sprinkle a bit more cheese on top, then cover with another tortilla. Repeat for the other quasadillas.
7. 7Cook the quesadillas for 4-5 minutes, until both sides are golden brown and the cheese is melted.
8. 8Serve with sour cream, pico de gallo, and guacamole, if desired.