Chicken Cheddar Quesadillas with Tomato and Corn Sa

Name: Chicken Cheddar Quesadillas with Tomato and Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups purchased medium-hot chunky salsa verde; 1 cup frozen corn kernels, thawed; 1 cup chopped red onion, divided; 1/4 cup plus 6 tablespoons chopped fresh cilantro; 1 pound chicken tenders; 2 teaspoons chili powder; 1 teaspoon ground cumin; 4 tablespoons olive oil, divided; 2 large garlic cloves, chopped; 3 burrito-size flour tortillas (11 inches in diameter); 3 cups (packed) grated sharp cheddar cheese (about 12 ounces)

Servings: persons

1 1/2 cups purchased medium-hot chunky salsa verde
1 cup frozen corn kernels, thawed
1 cup chopped red onion, divided
1/4 cup plus 6 tablespoons chopped fresh cilantro
1 pound chicken tenders
2 teaspoons chili powder
1 teaspoon ground cumin
4 tablespoons olive oil, divided
2 large garlic cloves, chopped
3 burrito-size flour tortillas (11 inches in diameter)
3 cups (packed) grated sharp cheddar cheese (about 12 ounces)

1
Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend.
2
Season salsa to taste with salt and pepper.
3
Sprinkle chicken with chili powder, cumin, salt, and pepper.
4
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
5
Add garlic and remaining 3/4 cup onion and saute 1 minute.
6
Add chicken and saute until chicken is just cooked through, about 5 minutes.
7
Sprinkle half of 1 tortilla with 1/2 cup cheese.
8
Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese.
9
Fold tortilla in half.
10
Repeat with remaining tortillas, cheese, chicken mixture, and cilantro.
11
Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat.
12
Place 2 quesadillas in 1 skillet and third in second skillet.
13
Cook quesadillas until brown and cheese melts, about 4 minutes per side.
14
Transfer quesadillas to work surface and cut into wedges.
15
Arrange on platter; serve with salsa.

1092

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups purchased medium-hot chunky salsa verde, 1 cup frozen corn kernels, thawed, 1 cup chopped red onion, divided, 1/4 cup plus 6 tablespoons chopped fresh cilantro, and more.

Yes, Chicken Cheddar Quesadillas with Tomato and Corn Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Cheddar Quesadillas with Tomato and Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions