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Chicken Verde Quesadillas
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 large sweet onion, halved and thinly sliced
  • 1-½ cups (about 7-½ ounces) frozen corn
  • 1 small zucchini, chopped
  • 1 poblano pepper, thinly sliced
  • 2 cups frozen grilled chicken breast strips, thawed and chopped
  • ¾ cup green enchilada sauce
  • ¼ cup minced fresh cilantro
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 8 flour tortillas (10 inches)
  • 4 cups shredded Monterey Jack cheese
  • Pico de gallo, optional
  • Sour cream, optional
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