Chicken and Corn Quesadillas

recipe
Cooking the quesadillas together on a baking sheet is much quicker than cooking them separately in a skillet. Adults and more adventurous young diners can jazz up their quesadillas with jalapeño peppers, chopped green onions, or cilantro.

Yield:

6 servings (serving size: 4 quesadilla quarters, 2 tablespoons salsa, and 1 tablespoon sour cream)

Recipe from

Cooking Light

Nutritional Information

Calories 359
Caloriesfromfat 30 %
Fat 11.9 g
Satfat 7 g
Monofat 3.6 g
Polyfat 1 g
Protein 28.9 g
Carbohydrate 36.5 g
Fiber 2.5 g
Cholesterol 72 mg
Iron 1 mg
Sodium 446 mg
Calcium 301 mg

Ingredients

6 (8-inch) fat-free flour tortillas
Cooking spray
2 cups chopped roasted skinless, boneless chicken breasts
1 1/2 cups frozen whole-kernel corn, thawed and drained
2 cups (8 ounces) shredded reduced-fat cheddar cheese
3/4 cup bottled salsa
6 tablespoons reduced-fat sour cream

Preparation

Preheat oven to 400°.

Coat one side of tortillas with cooking spray; place, coated side down, on a large baking sheet. Place 1/3 cup chicken over half of each tortilla; top each with 1/4 cup corn and 1/3 cup cheese. Fold tortillas in half over filling, pressing firmly.

Bake at 400° for 10 minutes or until tortillas are crisp and cheese is melted. Cut each tortilla into quarters. Serve with salsa and sour cream.

Note:

Lorrie Hulston Corvin,

Cooking Light

June 2006
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