Chicken and Corn Quesadillas

Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

By Lorrie Hulston Corvin
Recipe by Cooking Light June 2006

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Recipe Summary

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

Directions

  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

Per Serving:
359 calories; calories from fat 30%; fat 11.9g; saturated fat 7g; mono fat 3.6g; poly fat 1g; protein 28.9g; carbohydrates 36.5g; fiber 2.5g; cholesterol 72mg; iron 1mg; sodium 446mg; calcium 301mg.
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