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
Servings: 7 8" quesadillas
- 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
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.
*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.