Chicken and Spring Vegetable Quesadillas

Chicken and Spring Vegetable Quesadillas

A great recipe to use leftover chicken and local seasonal spring vegetables.

8 asparagus spears, cut into 1/2 pieces

1 tablespoon olive oil

8 ounces roasted chicken, shredded

1/2 cup onion, diced

1/2 cup red peppers, sliced thin

1/2 cup kale, collards, or spinach

4 gluten free corn tortillas

1/4 cup Cheddar cheese or Dayia Cheddar cheese

1 avocado, sliced

1 jar salsa

Preheat oven to 375 degrees

Place asparagus and olive oil in a bowl; toss to cover asparagus with olive oil. Place asparagus on baking sheet and put in oven. Roast for 5 minutes.

In another bowl add chicken, onion, peppers, and greens; mix to combine. Add roasted asparagus.

Heat a large plan; add olive oil. Place two tortillas in the heated pan and place half of the vegetable/chicken mixture on each tortilla. Spread mixture to cover entire tortilla. Sprinkle with cheese; cover with another tortilla. Cook about 3 minutes on each side; brown on each side.

Remove tortillas from pan; cut into 4 wedges. Garnish with avocado slices and salsa.

Nutrition Facts:

352 calories (4 slices)

26g protein

13g fat

32g carbs

62g cholesterol

605g sodium

4g fiber

1g sugar