4.89 from 9 votes
These smoky Roasted Corn Quesadillas are a fast and filling lunch that can be kept in the freezer for fast meals. BudgetBytes.com
Roasted Corn Quesadillas
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These smoky Roasted Corn Quesadillas are a fast and filling lunch that can be kept in the freezer for a fast meal or snack. 

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
  1. 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.

  2. 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).

  3. 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.

Recipe 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.