Dr. Travis' Quick-sadilla

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Playing Dr. Travis' Quick-sadilla

ER physician Dr. Travis Stork shares a quick and healthy recipe for a homemade quesadilla from his new book, The Doctor's Diet Cookbook, a companion to his best-selling book, The Doctor's Diet.

Makes 6 quesadillas


  • 2 small zucchinis (about 8 ounces)
  • 1/4 teaspoon salt
  • 1 cup shredded roasted chicken
  • 1/2 cup (2 ounces) grated jack cheese
  • 2 scallions, chopped
  • 1/4 red bell pepper, cored, seeded, and finely chopped (optional)
  • Couple dashes of hot sauce, or to taste
  • 6 (6-inch) 100% corn or other whole-grain tortillas
  • Guacamole and/or salsa, for serving


  • Cut the stem ends from the zucchini and grate the zucchini on the large holes of a box grater. In a colander, toss the grated zucchini with the salt using your hands, and squeeze the zucchini to remove most of its liquid. Remove remaining excess liquid by patting it with a paper towel.
  • In a large bowl, combine the zucchini, chicken, cheese, scallions, red pepper, if using, and hot sauce. Taste the mixture, and add more salt and/or hot sauce to taste, if needed.
  • Heat a large, cast-iron or nonstick skillet over medium heat. Working one at a time, warm the tortillas in the skillet until pliable, about 10 seconds per side, then transfer to a work surface. Scoop one-sixth (about 1/4 cup) of the chicken mixture on top of each tortilla and fold in half over the filling.
  • Spray the skillet with cooking spray. Add 3 of the quicksadillas and spray the tops with cooking spray. Cook until lightly browned on the bottom and the cheese is melted, about 2 minutes. Flip and brown on the other side, about 2 minutes. Repeat with the remaining quicksadillas, adding more cooking spray to the pan as you go. 
  • Serve with a generous dollop of guacamole and/or salsa on the side.

The Doctor's Diet and The Doctor's Diet Cookbook are published by Bird Street Books, Inc., which is owned by The Doctors' executive producer.