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Quick Chicken and Zucchini Quesadillas Recipe
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
Directions
Learn how to make this recipe at Serious Eats