Roasted Corn and Chicken Quesadillas

Queso Asadero is a mild white Mexican cheese. Monterey Jack cheese is a good substitute.

Yield: 8 servings,(serving size: 2 wedges)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 66
  • Fat: 2.8g
  • Saturated fat: 1.2g
  • Protein: 4.8g
  • Carbohydrate: 6.1g
  • Cholesterol: 12mg
  • Iron: 0.2mg
  • Sodium: 75mg
  • Calories from fat: 38%
  • Fiber: 0.7g
  • Calcium: 49mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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