Chicken and Corn Quesadillas

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

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Nutritional Information

Amount per serving
  • Calories: 359
  • Calories from fat: 30%
  • Fat: 11.9g
  • Saturated fat: 7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1g
  • Protein: 28.9g
  • Carbohydrate: 36.5g
  • Fiber: 2.5g
  • Cholesterol: 72mg
  • Iron: 1mg
  • Sodium: 446mg
  • Calcium: 301mg


  • 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


  1. Preheat oven to 400°.
  2. 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.
  3. 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.
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