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Roasted Corn and Chicken Quesadillas


Posted: October 9

Time: 20 minutes

Yield: 4 servings

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These melty delights will melt your heart! Roasted Corn and Chicken Quesadillas pack sweet summery corn and chicken into a cheese tortilla package for easy eating and easier enjoying! It only takes 20 minutes to whip up Roasted Corn and Chicken Quesadillas, so they’re perfect for meals on the go when you still want a home-cooked meal. After all, you can eat them with your hands, and that may just be the best way to enjoy these cheesy treats!


Ingredients

2 teaspoons olive oil, divided
1/2 cup fresh corn kernels or frozen whole-kernel corn, thawed
1/4 cup red bell pepper, finely chopped
1 cup chicken breast, cooked and shredded
1 1/2 tablespoons fresh oregano, chopped
1 1/2 tablespoons fresh cilantro, chopped
1/4 teaspoon salt
8 (6-inch) tortillas
3/4 cup Queso Asadero or Monterey Jack cheese, shredded

Directions

Step 1

Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium-high heat.

Step 2

Stir in the corn.

Step 3

Sauté until the corn is lightly brown, about 2-3 minutes.

Step 4

Add the bell pepper and sauté for 2 minutes.

Step 5

Stir in the chicken and sauté for 1 minute.

Step 6

Remove the mixture from the heat.

Step 7

Stir in the oregano, cilantro, and salt.

Step 8

Wipe the pan dry with a paper towel.

Step 9

Sprinkle 4 of the tortillas with 1 1/2 tablespoons of the Queso Asadero cheese.

Step 10

Top the cheese in the tortillas evenly with the chicken mixture.

Step 11

Sprinkle the remaining cheese evenly over the chicken mixture.

Step 12

Top the loaded tortillas with the remaining 4 tortillas in a sandwich-like fashion.

Step 13

Place the pan over medium heat.

Step 14

Add 1/4 teaspoon of the olive oil to the pan and heat it.

Step 15

Carefully add 1 quesadilla and cook until lightly browned, about 2-3 minutes on each side.

Step 16

Repeat the procedure with the remaining oil and quesadillas.

Step 17

Cut each quesadilla into 4 wedges.

Step 18

Serve immediately.


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