Cheesy Corn Quesadillas Servings: 6 (about 9oz each) Prep Time: 15 minutes Total Time: 15 minutes

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6 large flour tortillas, plain or whole wheat
2 cups shredded Mexican cheese blend (8oz)
1 1/2 cups shredded cooked chicken
1 (15oz) can Butter KernelĀ® Whole Kernel Corn, drained
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil
3/4 cup salsa
3/4 cup sour cream


Place tortillas flat on work surface. Evenly sprinkle half of the cheese on one half of each. Divide chicken, corn and cilantro evenly among tortillas, arranging on half of each tortilla. Top with remaining cheese. Fold unfilled side over filling. Press down firmly. Brush tops with oil. Place 2 quesadillas, oil side up, in large nonstick skillet and cook over medium heat 2 to 3 minutes or until browned. Brush tops with oil and turn over. Cook other side 2 minutes or until browned and cheese is melted. Remove to cutting board. Repeat with remaining quesadillas and oil, cooking 2 at a time. Cut in wedges and serve with salsa and sour cream.

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