Roasted Corn Quesadillas

Name: Roasted Corn Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 7 8" quesadillas
Ingredients: 1.5 cups chopped cooked chicken*; 1 cup frozen roasted corn kernels; 2 green onions, sliced; 4 oz can diced green chiles, drained; 4 oz shredded cheese*; 1/4 tsp cumin; 1/4 tsp salt; 7 8-inch tortillas

User Reviews

4.9

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
7 8" quesadillas
Calories
32083 kcal
Course
Others
Cuisine
American, International

Roasted Corn Quesadillas

Iris Warren

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These smoky Roasted Corn Quesadillas are a fast and filling lunch that can be kept in the freezer for a fast meal or snack.

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Ingredients

Servings

1.5 cups chopped cooked chicken* $2.50
1 cup frozen roasted corn kernels $0.75
2 green onions, sliced $0.20
4 oz can diced green chiles, drained $1.27
4 oz shredded cheese* $1.08
1/4 tsp cumin $0.03
1/4 tsp salt $0.02
7 8-inch tortillas $1.67

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Instructions

Combine the chopped chicken, corn kernels (no need to thaw first), sliced green onions, diced green chiles, shredded cheese, cumin, and salt in a bowl. Stir until everything is evenly combined.
Place 1/2 cup of the chicken and corn mixture in each tortilla, spreading it over 1/2 of the surface, then folding the tortilla to close. Repeat until you run out of filling (I filled 7 tortillas before running out).
Place the quesadillas in a dry skillet over medium-low heat. Cook on each side until the tortillas are brown and crispy and the filling is melted and gooey. Cut each quesadilla into thirds and serve.

Notes

*I used one side of the breast from a rotisserie chicken, but you could quickly cook a boneless, skinless chicken breast or thighs in a skillet, then chop it.
**I used a Mexican cheese that I found at the grocery store, but it tasted exactly like Monterey Jack and that is what I would suggest in lieu of Mexican cheese.