Baked Chicken and Veggie Quesadillas

Instructions

1. 1

   Preheat oven to 400°F. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced onion, corn, chopped zucchini, and sliced poblano pepper. Cook and stir until the vegetables are tender, about 8-10 minutes.

2. 2

   Add the chopped chicken, green enchilada sauce, minced cilantro, salt, and pepper to the skillet. Heat through, about 2-3 minutes.

3. 3

   Brush the remaining 1 tablespoon of olive oil over one side of each flour tortilla. Place half of the tortillas, oiled side down, on two baking sheets. Sprinkle each with 1/2 cup of shredded Monterey Jack cheese, then top with the chicken and vegetable mixture, dividing it evenly. Top with the remaining tortillas, oiled side up.

4. 4

   Bake the quesadillas in the preheated oven until the tortillas are golden brown and the cheese is melted, about 7-9 minutes. Serve the baked quesadillas with pico de gallo and sour cream, if desired.