Quesadillas with Raw Veggies and Dip

  • serves 4

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7 Ratings
Directions for: Quesadillas with Raw Veggies and Dip



1 tsp canola oil

3 boneless, skinless chicken breasts (450g)

3 green onions

12 sliced green or black olives

2 Roma tomatoes

½ cup salsa per quesadilla

250 mL Sour cream

1 cup grated cheddar cheese

6 large soft tortillas

Raw Veggies And Dip

450 g Package of cut up raw veggies

½ Ranch dip



1. Heat oil in large, nonstick frying pan at medium-high. Cut chicken into small bite size pieces and add to pan. Simmer until meat is no longer pink.

2. Chop onions, olives, tomatoes, and peppers.

3. Heat one side of a tortilla at medium-high on a different hot skillet so that it puffs up a little (15 to 30 seconds)

4. Remove tortilla to a large plate. Turn heat off. Lay a second tortilla on the hot pan and start layering with your choice of ingredients. Top with the second tortilla.

5. Set burner at medium and using a lid press down so heat can melt cheese. (if you have a large flipper or a flat lid, you can flip quesadilla over to reheat other side.)

6. The cheese should be slightly melted.

7. Remove to a cutting surface, cut into 6 pieces, like a pie and serve.

Raw Veggies And Dip

1. Serve

See more: Vegetables, Main, Tomatoes, Dinner, Rice/Grain, Poultry, Mexican, Stir-Fry, Cheese



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