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.

No additional tips available.

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

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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.

Roasted Corn And Chicken Quesadillas

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