Walnut, Vegetable and Chicken Quesadillas

Walnut, Vegetable and Chicken Quesadillas

Simple quesadilla recipe with a unique blend of crunchy walnuts, vegetables, spices and chicken. Perfect as an entrée, snack or appetizer!


  • 1 large onion, thinly sliced
  • 1 tablespoon butter
  • 1/3 cup 1/4-inch dice zucchini
  • 1 cup 1/4-inch dice precooked chicken
  • 1/3 cup 1/4-inch dice roasted red peppers
  • 1/2 teaspoon Italian herb seasoning blend
  • 4 medium-size soft taco multi-grain tortillas (8-inch)
  • 1 1/3 cups shredded Italian blend cheese
  • 1/3 cup chopped walnuts, toasted
  • Nonstick cooking spray
  • Marinara sauce (optional)


  1. Cook onion in butter over medium heat for 15 minutes or until onions are very soft and lightly browned, stirring frequently. Add zucchini and cook for 5 minutes more. (May be prepared up to 2 days ahead and refrigerated until ready to use.) Stir in chicken, peppers and seasoning.
  2. Lay tortillas on a flat surface and place equal amounts of cheese, onion mixture and walnuts over half of each; fold over to enclose. Cook in a large skillet coated with nonstick cooking spray for 5 minutes on each side or until tortilla is crisp and cheese is melted.
  3. Cut into wedges and serve with warm marinara sauce, if desired. Makes 4 main dish or 8 appetizer servings.