Quesadillas are one of my go-to meals. I can whip one up in just a few minutes with whatever I happen to have on hand. As long as there is some good salsa, even a plain old cheese quesadilla is just fine for me. But these Super Stuffed Quesadillas are in a league of their own. They are LOADED with veggies, packed with flavor, and the best part? They are made with leftovers! This is my favorite meal to make after I roast a whole chicken. I can stretch the meat into another full meal with this dish. And since I usually make stock out of the bones, I have that all ready to go to throw into this recipe too. WIN!

quesadillas 1

And to make this recipe even better, the filling freezes beautifully. I love to freeze it in little bags with just enough filling for one or two quesadillas. Quick lunch anyone? AND this stuff is AMAZING in scrambled eggs! Add a couple scoops to your eggs, scramble them up, and top with salsa. Oh. My. GOODNESS.

 

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Super Stuffed Quesadillas
Print Recipe
Servings Prep Time
6-8 quesadillas 10 minutes
Cook Time
30 min
Servings Prep Time
6-8 quesadillas 10 minutes
Cook Time
30 min
Super Stuffed Quesadillas
Print Recipe
Servings Prep Time
6-8 quesadillas 10 minutes
Cook Time
30 min
Servings Prep Time
6-8 quesadillas 10 minutes
Cook Time
30 min
Ingredients
Servings: quesadillas
Instructions
  1. Add olive oil to a medium skillet over medium heat. Add onion and pepper. Sautee until onion is soft and translucent.
  2. Add garlic and sautee for one minute. Add chicken, corn, beans, and zucchini. Stir to combine.
  3. Add salsa, stock, and cumin. Mix well. Bring to a boil and reduce heat to a simmer. Cook until the majority of the liquid has evaporated. Add salt and pepper to taste.
  4. Heat a large skillet over medium heat. Place a tortilla on the skillet and add about 1/2 cup shredded cheese. Add some of the quesadilla filling. Top with more cheese and another tortilla. Heat on one side until the cheese begins to melt and the tortilla becomes toasted on the bottom. Flip, and heat until the other tortilla is golden brown.
  5. Allow the quesadilla to cool for a minute or two before slicing. Serve with your favorite salsa or guacamole.
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