Quick Chicken and Zucchini Quesadillas Recipe

Serves: 4 Save

Ingredients (10)

  • 4 tablespoons unsalted butter, divided
  • 1/2 medium onion, thinly sliced
  • 2 medium cloves garlic, thinly sliced
  • 2 medium zucchini, halved lengthwise, thinly sliced crosswise
  • Kosher salt and freshly ground black pepper
  • 1 to 2 chipotles, chopped, plus 2 teaspoons adobo sauce from one (7-ounce) can
  • 2 cups shredded roast chicken meat (1 pound)
  • 1/2 pound Mexican melting cheese, such as queso Oaxacan, or Monterrey Jack, grated on a box grater
  • 8 corn tortillas
  • Guacamole, for serving

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