Super easy and even the picky kiddos (ages 2 and 6) loved it!
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.
More From Cooking Light
- 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
- 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.
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