By DANA SPARKS
Mayo Clinic News Network
Need dinner in a hurry? Don’t get takeout. Make quick quesadillas.
If you have a package of whole-wheat tortillas, a cup of cooked chicken or canned beans, and a couple of vegetables in your kitchen, you’ve got the makings of quick quesadillas.
This is a great way to use up leftover zucchini, bell peppers, red onions, tomatoes or frozen corn. Improvise your quesadilla filling, depending on your aptitude for spice. Toss in cilantro, lime juice, garlic and dried cumin for bold flavors.
This recipe is created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.