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

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.

Lorrie Hulston Corvin
Recipe by Cooking Light June 2006

Gallery

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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

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.
Advertisement