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Chicken Quesadillas With Roasted Corn Salsa

Leigh Beisch
Prep time 10 mins
Cook time 14 mins
Yield 4 servings (serving size: 1 quesadilla)

Ingredients

  • Salsa:
  • 1 cup frozen whole-kernel corn
  • 3/4 cup chunky bottled salsa
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • Chicken:
  • 1 pound skinless, boneless chicken breasts, diced into 1/2-inch pieces
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 teaspoons olive oil, divided
  • 2 garlic cloves, minced
  • 4 (8-inch) flour tortillas
  • 1/2 cup grated queso fresco or Monterey Jack cheese

Nutrition Information

  • calories 351
  • fat 11 g
  • satfat 2 g
  • monofat 6 g
  • polyfat 2 g
  • protein 25 g
  • carbohydrate 40 g
  • fiber 4 g
  • cholesterol 3 mg
  • iron 3 mg
  • sodium 645 mg
  • calcium 50 mg

How to Make It

  1. Heat a 12-inch nonstick skillet over medium-high heat. Add corn; cook 5 minutes, stirring until lightly charred. Remove from heat; wipe skillet clean.

  2. Combine corn, salsa, cilantro, and 2 tablespoons lime juice in bowl.

  3. Place chicken in medium bowl. Add 1 tablespoon lime juice, chili powder, cumin, salt, and pepper; stir well and set aside.

  4. Heat 2 teaspoons oil in skillet over medium heat. Add chicken; cook 5 minutes or until it is heated through, stirring occasionally. Add garlic during last 30 seconds of cooking. Transfer chicken to a plate; wipe skillet clean.

  5. Wrap tortillas in a paper towel; microwave on HIGH about 15 seconds or until warm. Sprinkle 2 tablespoons cheese over half of each tortilla; top each with chicken and 2 tablespoons salsa. Fold tortillas in half; brush tops with remaining oil; sprinkle with salt, if desired.

  6. Heat skillet over medium-low heat. Add 2 quesadillas, oiled sides down, pressing to flatten. Cook 1 minute or until lightly browned. Flip; cook 45 seconds and transfer to a cutting board. Repeat procedure with remaining quesadillas.

  7. Cut quesadillas into wedges; serve hot with remaining salsa.