Roasted Corn and Chicken Quesadillas

Oxmoor House
Queso Asadero is a mild white Mexican cheese. Monterey Jack cheese is a good substitute.
8 servings,(serving size: 2 wedges)


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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


Prep: 30 Minutes
Cook: 21 Minutes

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Stir in corn and crushed red pepper. Sauté 2 to 3 minutes or until corn is lightly browned. Add bell pepper; sauté 2 minutes. Stir in chicken and green onions; sauté 1 minute. Remove mixture from heat; stir in oregano, cilantro, and salt. Wipe pan dry with a paper towel.

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.

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.

Created date

March 2010

Nutritional Information

Calories 66
Fat 2.8 g
Satfat 1.2 g
Protein 4.8 g
Carbohydrate 6.1 g
Cholesterol 12 mg
Iron 0.2 mg
Sodium 75 mg
Caloriesfromfat 38 %
Fiber 0.7 g
Calcium 49 mg