Roasted Corn And Chicken Quesadillas Recipe

Name: Roasted Corn And Chicken Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil, divided; 1/2 cup fresh corn kernels or frozen whole-kernel corn, thawed; 1/4 teaspoon crushed red pepper; 1/4 cup finely chopped red bell pepper; 1 cup shredded cooked chicken breast; 1/4 cup thinly sliced green onions; 1 1/2 tablespoons chopped fresh oregano; 1 1/2 tablespoons chopped fresh cilantro; 1/4 teaspoon salt; 8 (6-inch) corn tortillas; 3/4 cup (3 ounces) shredded Queso Asadero or Monterey Jack cheese

Servings: persons

2 teaspoons olive oil, divided
1/2 cup fresh corn kernels or frozen whole-kernel corn, thawed
1/4 teaspoon crushed red pepper
1/4 cup finely chopped red bell pepper
1 cup shredded cooked chicken breast
1/4 cup thinly sliced green onions
1 1/2 tablespoons chopped fresh oregano
1 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
8 (6-inch) corn tortillas
3/4 cup (3 ounces) shredded Queso Asadero or Monterey Jack cheese

1
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Stir in corn and crushed red pepper. Saute 2 to 3 minutes or until corn is lightly browned. Add bell pepper; saute 2 minutes. Stir in chicken and green onions; saute 1 minute. Remove mixture from heat; stir in oregano, cilantro, and salt. Wipe pan dry with a paper towel.
2
Sprinkle each of 4 tortillas with 1 1/2 tablespoons cheese, and top evenly with chicken mixture. Sprinkle remaining cheese evenly over chicken mixture, and top with remaining 4 tortillas.
3
Place pan over medium heat and add 1/4 teaspoon oil. Carefully add 1 quesadilla, and cook 2 to 3 minutes on each side or until lightly browned. Repeat procedure with remaining oil and quesadillas. Cut each quesadilla into 4 wedges. Serve immediately.

431

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 2 teaspoons olive oil, divided, 1/2 cup fresh corn kernels or frozen whole-kernel corn, thawed, 1/4 teaspoon crushed red pepper, 1/4 cup finely chopped red bell pepper, and more.

Yes, Roasted Corn And Chicken Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Corn And Chicken Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions