These healthy chicken quesadillas are super easy to make and are loaded with roasted veggies (dinner leftovers?), shredded chicken, and cheddar jack cheese.
Preheat oven to 400F. Roast veggies (or use any leftover roasted veggies you have) by placing on a foil-lined baking sheet. Spray with cooking spray or toss with oil, sprinkle with salt and pepper, and bake for 15-20 minutes until fork tender.*
Build quesadillas by adding ¼ cup organic shredded FULL FAT cheddar jack blend to one tortilla, top with ¼ cup shredded chicken, ½ roasted veggies, ½ chopped bell pepper (de-seeded & deveined), and finish with ¼ cup shredded cheese. Spread ¼ cup guac accross the second tortilla and place on top of the first one, guac side down.
Heat a skillet on medium and add quesadilla to the skillet. When quesadilla is crispy on one side and beginning to get hot throughout, flip to the other side using a very wide spatula or two spatulas at once. It should be about 5 minutes on each side.