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.