Homemade Cheesy Salsa Verde Quesadillas
These mouth-watering Cheesy Salsa Verde Quesadillas are quick and flavorful additions to an insulin resistance nutrition plan, and make a great diabetes lunch idea.
Ingredients
- 1 lb pre-made salsa verde shredded chicken (you can use salsa verde slow cooker chicken for this recipe)
- 1 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 jalapeno pepper, de-seeded for less heat
- 1/2 red onion, thinly sliced
- 4 8-inch whole grain flour tortillas
- 1 cup shredded pepper Jack cheese
Instructions
- In a medium pan, heat olive oil and saute the bell pepper, jalapeno pepper, and red onion for 2-3 minutes over medium heat until fragrant and lightly browned. Set aside.
- To assemble the quesadillas, drain the saucy chicken and spoon it onto one half of a whole grain flour tortilla. Top it with the vegetables and cheese. Fold the tortilla to close the quesadilla. Repeat the process with the remaining tortillas.
- Heat a large nonstick pan over medium-low heat. Cook 2 or 3 quesadillas at a time, flipping once, until crispy and golden, and the cheese has melted, about 6 minutes.
- Repeat the cooking process with the remaining quesadillas.
Notes
Variations
- You can easily adjust the heat level of the quesadillas by using more or less jalapeños or removing the pepper’s white pith and seeds. You can also make this healthy dish even healthier by adding extra vegetables like sliced mushrooms or spinach.
- You can also use corn tortillas as an alternative to flour.
- Serve the quesadillas with a side of fresh guacamole or salsa for a burst of additional goodness.