Walnut, Vegetable and Chicken Quesadillas

Total Time
45 Mins


Simple quesadilla recipe with a unique blend of crunchy walnuts, vegetables, spices and chicken. Perfect as an entrée, snack or appetizer!

Total Time

Prep Time
15 Mins
Cook Time
30 Mins
Total Time
45 Mins


192 cal
Total Fat
8 g
Polyunsaturated Fat
3 g
23 mg
246 mg
15 g
Dietary Fiber
2 g
13 g


  • 1 large onion, thinly sliced
  • 1 tablespoon butter
  • 1/3 cup 1/4-inch diced zucchini
  • 1 cup 1/4-inch diced precooked chicken
  • 1/3 cup 1/4-inch diced roasted red peppers
  • 1/2 teaspoon Italian herb seasoning blend
  • 4 medium-size soft taco multi-grain tortillas (8-inch)
  • 1 1/3 cups shredded Italian blend cheese
  • 1/3 cup chopped California walnuts, toasted
  • Nonstick cooking spray
  • Marinara sauce (optional)


  1. Cook onion in butter over medium heat for 15 minutes or until onions are very soft and lightly browned, stirring frequently. Add zucchini and cook for 5 minutes more. (May be prepared up to 2 days ahead and refrigerated until ready to use.) Stir in chicken, peppers and seasoning.
  2. Lay tortillas on a flat surface and place equal amounts of cheese, onion mixture and walnuts over half of each; fold over to enclose. Cook in a large skillet coated with nonstick cooking spray for 5 minutes on each side or until tortilla is crisp and cheese is melted.
  3. Cut into wedges and serve with warm marinara sauce, if desired. Makes 8 appetizer servings.