Recipe by Nicki
"I came up with this recipe one random day when I craving a light southwest meal. It is simple and healthy! Mix and match vegetables to optimize to your taste. It is quite easy to overfill the quesadillas, making them a disaster to flip. Fill according to tortilla size and flip carefully or use a quesadilla maker."
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garlic, minced, or more to taste
yellow squash, cut into 1/2-inch cubes
diced rotisserie chicken meat
red bell pepper, cut into 1/2-inch squares
salt to taste
olive oil cooking spray
whole wheat tortillas
sharp Cheddar cheese
rinsed and drained canned black beans
chopped fresh cilantro
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Vegetable Quesadillas
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 287
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