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: 78" quesadillas
1.5cupschopped cooked chicken*$2.50
1cupfrozen roasted corn kernels$0.75
2green onions, sliced$0.20
4 ozcandiced green chiles, drained$1.27
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.