Roasted Corn Quesadillas
Cost $7.52 recipe / $1.07 eachThese smoky Roasted Corn Quesadillas are a fast and filling lunch that can be kept in the freezer for a fast meal or snack.
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.
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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.
Nutrition
Serving: 1ServingCalories: 320.83kcalCarbohydrates: 29.14gProtein: 19.82gFat: 13.47gSodium: 649.19mgFiber: 2.74g
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