If you’ve been following this blog for a while, you’ll know that I’m completely obsessed with all things Tex-Mex. Just check out this list of Tex-Mex inspired recipes!
Besides fajitas, my second favorite Tex-Mex dish are quesadillas. They’re so versatile and very quick to throw together, making them a perfect weeknight friendly meal. You can literally put anything into a quesadilla! Scour the fridge for some leftover bits of veggies and/or meal, plus a little cheese, and you’ve got something super delish!
These chicken and veggie quesadillas are a great way to get your family to eat veggies, without even knowing! I’m using fresh corn taken right off the cob, along with bell peppers, scallions, and zucchini, but the possibilities for these quesadillas are truly endless.
We’re kicking up the flavor in this quesadilla with the help of this ahhhh-mazing spice blend from Outer Spice! Each batch of Outer Spice is made from a unique blend of hand-selected spices and are made in small, artisanal batches for a taste you can really SEE!
The spices aren’t ground up into a cloud of unrecognizable spice dust, they’re big chunks of dried spices that smell and taste incredible! And if that’s not already fabulous, these Outer Spices blends are gluten-free, MSG-free and made with all-natural non-GMO ingredients that are ethically sourced.
Just check out those spices, those are flavors you can see, and smell as soon as you open the jar. From the moment I opened the jar of the Outer Spice Low Salt Original, it was clear this is going to be one flavorful piece of chicken! This blend features Himala ™ brand pink sea salt, garlic, black pepper, onion, allspice, nutmeg, thyme, scallions, red pepper, onion powder, peppers, cinnamon, dill, caraway and spices. You really don’t need anything else in your pantry, this is the perfect all-in-one ingredient!
Other flavors available are the Outer Spice Low Salt Spicy, No Salt Original, and No Salt Spicy. For more information and to order, click the button below!
Now, let’s get cooking!
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
Season the chicken breast with 1 teaspoon of the 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.
Chop the zucchini, bell pepper, scallions, and mix them with the corn kernels. Season the mixture with 1/2 teaspoon of the Outer Spice Low-Salt Original Seasoning Blend.
Heat a non-stick saute pan on medium heat, spray with cooking spray and cook the veggies for 5 minutes, until they’re just tender. Set the cooked veggies aside to cool.
Heat a griddle to medium heat, then spray with cooking spray.
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.
Sprinkle a bit more cheese on top, then cover with another tortilla. Repeat for the other quesadillas.
Cook the quesadillas for 4-5 minutes, until both sides are golden brown and the cheese is melted.
Serve with sour cream, pico de gallo, and guacamole for an unforgettable healthy dinner!
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
- 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.
- 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.
- 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.
- Heat a griddle to medium heat, then spray with cooking spray.
- 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.
- Sprinkle a bit more cheese on top, then cover with another tortilla. Repeat for the other quasadillas.
- Cook the quesadillas for 4-5 minutes, until both sides are golden brown and the cheese is melted.
- Serve with sour cream, pico de gallo, and guacamole, if desired.
