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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spicy Chicken and Zucchini Quesadillas Recipe

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This recipe for Spicy Chicken and Zucchini Quesadillas is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 medium zucchini
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh basil, finely chopped
1 Rotisserie chicken, chilled
1 cup chipotle-ranch dressing, divided
4 cups shredded Monterey Jack cheese
6 large flour tortillas (8-10 inches)
1-1/2 teaspoons garlic-sriracha seasoning
3 Tablespoons canola oil, divided
3 Tablespoons unsalted butter, divided

Citrus Pico de Gallo:
1 orange, peeled and segmented
1 medium tomato, seeded and roughly chopped
3 cloves garlic, finely chopped
1/2 bunch cilantro, finely chopped
1 lime, for juice
1/2 cup diced red onion
1/2 cup tri-pepper mix (fresh diced green, red, yellow bell peppers)
1/2 teaspoon kosher salt
Tortilla chips (optional for dipping)

Cut zucchini into thin, lengthwise strips using vegetable peeler, into bowl. (Peel until reaching core with seeds; discard inner portion.) Chop cilantro and basil. Shred chicken finely, breast meat only (about 2 cups); combine with 1/2 cup dressing. Place on one-half of each tortilla: 1/3 cup cheese, then even amounts of chicken, zucchini, basil, cilantro, and another 1/3 cup cheese. Sprinkle with 1/4 teaspoon seasoning; fold tortillas in half. Preheat large, nonstick saute pan on medium 2 - 3 minutes. Place one Tablespoon each oil and butter in pan. Add 2 quesadillas to pan; cook 1 - 2 minutes on each side or until hot and crispy. Repeat with remaining oil and butter to cook all quesadillas. Cut quesadillas into wedges; serve with remaining dressing for dipping.

Citrus Pico de Gallo:
Zest orange (1 teaspoon). Peel orange and cut into segments. Chop tomato, garlic, and cilantro. Squeeze lime for juice (1 teaspoon), Place all ingredients (except chips) in large bowl and stir until blended. Serve with tortilla chips, if desired.




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