Chicken Quesadillas With Roasted Corn Salsa Recipe

Name: Chicken Quesadillas With Roasted Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa:; 1 cup frozen whole-kernel corn; 3/4 cup chunky bottled salsa; 2 tablespoons minced fresh cilantro; 2 tablespoons fresh lime juice; Chicken:; 1 pound skinless, boneless chicken breasts, diced into 1/2-inch pieces; 1 tablespoon fresh lime juice; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 4 teaspoons olive oil, divided; 2 garlic cloves, minced; 4 (8-inch) flour tortillas; 1/2 cup grated queso fresco or Monterey Jack cheese

Servings: persons

Salsa:
1 cup frozen whole-kernel corn
3/4 cup chunky bottled salsa
2 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
Chicken:
1 pound skinless, boneless chicken breasts, diced into 1/2-inch pieces
1 tablespoon fresh lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
4 teaspoons olive oil, divided
2 garlic cloves, minced
4 (8-inch) flour tortillas
1/2 cup grated queso fresco or Monterey Jack cheese

1
Heat a 12-inch nonstick skillet over medium-high heat. Add corn; cook 5 minutes, stirring until lightly charred. Remove from heat; wipe skillet clean.
2
Combine corn, salsa, cilantro, and 2 tablespoons lime juice in bowl.
3
Place chicken in medium bowl. Add 1 tablespoon lime juice, chili powder, cumin, salt, and pepper; stir well and set aside.
4
Heat 2 teaspoons oil in skillet over medium heat. Add chicken; cook 5 minutes or until it is heated through, stirring occasionally. Add garlic during last 30 seconds of cooking. Transfer chicken to a plate; wipe skillet clean.
5
Wrap tortillas in a paper towel; microwave on HIGH about 15 seconds or until warm. Sprinkle 2 tablespoons cheese over half of each tortilla; top each with chicken and 2 tablespoons salsa. Fold tortillas in half; brush tops with remaining oil; sprinkle with salt, if desired.
6
Heat skillet over medium-low heat. Add 2 quesadillas, oiled sides down, pressing to flatten. Cook 1 minute or until lightly browned. Flip; cook 45 seconds and transfer to a cutting board. Repeat procedure with remaining quesadillas.
7
Cut quesadillas into wedges; serve hot with remaining salsa.

786

kcal

Calories

Fat

106

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 16 ingredients. The key ingredients include: Salsa:, 1 cup frozen whole-kernel corn, 3/4 cup chunky bottled salsa, 2 tablespoons minced fresh cilantro, and more.

Yes, Chicken Quesadillas With Roasted 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 Quesadillas With Roasted Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions