Chicken and zucchini quesadilla


Heat the oven to 375 F. In a medium bowl, combine the chicken, zucchini, bell pepper, tomato, onion, jalapeno and garlic. Cut the lime in half and squeeze the juice over the chicken mixture. Add the cheese, Tabasco and cumin; mix well.

Heat a large nonstick saute pan to medium heat. Lay one tortilla flat in the pan and spread half of the chicken mixture on one side. Fold the tortilla to cover the chicken mixture. Lightly brown each side of the tortilla. Repeat this process with the other tortilla. Place tortillas on a baking sheet and bake for about 10 to 15 minutes or until cheese is melted throughout and ingredients are warm. Serve immediately.

Nutritional Analysis (per serving)

Calories 345
Total fat 14 g
Saturated fat 8 g
Trans fat 0 g
Monounsaturated fat 3 g
Cholesterol 71 mg
Sodium 649 mg
Total carbohydrate 28 g
Dietary fiber 16 g
Total sugars 3 g
Protein 27 g