Freshly sliced squash makes for a quick quesadilla - especially when you add fully cooked Keystone Chicken to the mix. This easy recipe will be your new summertime (or anytime) fave.
Ingredients
1/2 (28 oz) can Keystone Chicken, drained
8 Flour tortillas
4 Tbsp. Butter
8 oz. Cheddar jack cheese, shredded
1/2 cup Corn kernels
1 Zucchini, sliced
1 Summer squash, sliced
4 oz. Goat cheese, divided
1 Tbsp. your favorite seasoning blend, to taste
Steps
In a large skillet, melt about one tablespoon of butter over medium heat.
Once melted, place one tortilla in the pan.
Gently sprinkle about 1 tablespoon of goat cheese over the tortilla.
Sprinkle a small handful of cheddar jack cheese on top.
Layer 5-6 slices of the zucchini and summer squash on top of the shredded cheese.
Finish with Keystone Chicken and corn.
Sprinkle a small amount of shredded cheddar jack on top.
Top with another flour tortilla.
Flip the quesadilla after roughly 4 minutes, or when golden brown.
Repeat the directions, starting with step 1, until all of the ingredients are used.