To make these quesadillas kid-friendly, omit the pickled jalapeño peppers.
1 cup chopped skinless, boneless rotisserie chicken breast
1/3 cup refrigerated fresh salsa
1/4 cup canned no-salt-added black beans, rinsed and drained
1/4 cup frozen whole-kernel corn, thawed
1 1/2 tablespoons chopped pickled jalapeño pepper
8 (6-inch) flour tortillas
1 cup shredded reduced-fat Monterey Jack cheese
1/4 cup reduced-fat sour cream
How to Make It
Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.
Absolutely love this recipe. It has all of the right elements. I
also think it is very important when buying products such as corn, or
other farm fresh produce, that you always look for local products! It's
great to support your local farms, as well as your state! This recipe
allows for many fresh ingredients that I could go pick up at the farmers
market which I love. Additionally: If you wanted to
lower your environmental impact even more, consider making this into a
Vegetarian dish! I just tried it and it works very well. Thanks for the great recipe!Cheers.
This was amazing. I found there was plenty to fill four quesadillas. I guess if you're using bigger tortillas than six inches it wouldn't be enough, but I found it to be plenty. super easy, super delicious : )