These smoky Roasted Corn Quesadillas are a fast and filling lunch that can be kept in the freezer for fast meals. BudgetBytes.com
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4.89 from 9 votes

Roasted Corn Quesadillas

These smoky Roasted Corn Quesadillas are a fast and filling lunch that can be kept in the freezer for a fast meal or snack. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Total Cost: $7.52 recipe / $1.07 each
Servings: 7 8" quesadillas

Ingredients

  • 1.5 cups chopped cooked chicken* $2.50
  • 1 cup frozen roasted corn kernels $0.75
  • 2 green onions, sliced $0.20
  • 4 oz can diced green chiles, drained $1.27
  • 4 oz shredded cheese* $1.08
  • 1/4 tsp cumin $0.03
  • 1/4 tsp salt $0.02
  • 7 8-inch tortillas $1.67

Instructions

  • Combine the chopped chicken, corn kernels (no need to thaw first), sliced green onions, diced green chiles, shredded cheese, cumin, and salt in a bowl. Stir until everything is evenly combined.
  • Place 1/2 cup of the chicken and corn mixture in each tortilla, spreading it over 1/2 of the surface, then folding the tortilla to close. Repeat until you run out of filling (I filled 7 tortillas before running out).
  • Place the quesadillas in a dry skillet over medium-low heat. Cook on each side until the tortillas are brown and crispy and the filling is melted and gooey. Cut each quesadilla into thirds and serve.

Notes

*I used one side of the breast from a rotisserie chicken, but you could quickly cook a boneless, skinless chicken breast or thighs in a skillet, then chop it.
**I used a Mexican cheese that I found at the grocery store, but it tasted exactly like Monterey Jack and that is what I would suggest in lieu of Mexican cheese.