CHICKEN VEGGIE QUESADILLA

Hi All! Hope this entry finds you doing fabulous today. I woke up this morning and as I was preparing myself for today's errands, it suddenly occurred to me that it sure would be nice to have a quesadilla for lunch. Sure, I could have simply stopped by Taco Bell on my way home but there's no fun in that. I didn't have the ingredients that I would need to make a quesadilla so I knew a trip to the supermarket was in my future but exactly what type of quesadilla I was going to make left me stumped. As I pondered, I remembered that on Cinco De Mayo, I met some friends for dinner at a Mexican restaurant  in Vestavia called "Los Arcos" .  Believe me when I tell you that at Los Archos, I had the BEST quesadilla I have ever had in my life!  I mean that!  Seriously!  It had chicken, zucchini, onions, mushrooms and cheese. (There may have been some other types of vegetables in that quesadilla but these are the ones that I remembered.) Anyway, given the fact that it was the BEST quesadilla I have ever had, I decided to give it a try and see if I could duplicate it.

*Final Thoughts.....Still the BEST I've ever had!!!  You should have enough of the chicken and sauteed veggie mix to make another quesadilla.  I love using the pre-cooked grilled chicken (if you hadn't noticed) but if you're not a fan, please feel free to pan grill your own boneless chicken breast.  Also, I skipped a step in my photo documentation so make sure you sprinkle cheese on that bottom tortilla before adding the vegetables and chicken (as per the directions.)  The cheese is what holds it together so if you omit this step, all of your "stuffing" will fall out as soon as you try to cut it or pick it up.  Lastly, I used cheddar cheese on mine but I'm thinking that the Mexican Mix would be better.  Happy Eats!  

Ingredients:
1/2 Zucchini cut into small chunks
1/2 Yellow Squash cut into small chunks
1/4 Yellow Onion cut into slivers
5 large mushrooms cut into small chunks
1/2 6oz. package of Oscar Mayer Grilled Chicken Strips (cut into smaller chunks)
1 cup Cheddar or Mexican Mix Shredded Cheese
2 Medium Tortillas

Directions:

1. Sauté vegetables in large skillet with EVOO (Extra Virgin Olive Oil....Kudos to Rachel Ray!!!)
Drain off excess juice when complete.

2. Lightly coat one tortilla with EVOO and place on non stick baking sheet.

3. Sprinkle with 1/2 of the cheese.

4. Top with 1/2 of the vegetable mixture then top with chopped chicken.

5. Sprinkle remaining cheese on top of chicken and vegetables.

6. Lightly coat second tortilla with EVOO and place of top.

7. Bake in 375 degree oven for approximate 7 - 10 minutes or until top is slightly browned and cheese is melted.

Optional - serve with guacamole, sour cream, salsa, lettuce and tomatoes.