Cheesy Corn Quesadillas
Cheesy Corn Quesadillas
Ingredients
- 6 large flour tortillas, plain or whole wheat
- 2 cups shredded Mexican cheese blend (8oz)
- 1 & 1/2 cups shredded cooked chicken
- 1 (15.25oz) can Butter Kernel® Whole Kernel Corn drained
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon vegetable oil
- 3/4 cup salsa
- 3/4 cup sour cream
Cheesy Corn Quesadillas
15 min
Total Time
15 min
Prep Time
6
Servings
Ingredients
- 6 large flour tortillas, plain or whole wheat
- 2 cups shredded Mexican cheese blend (8oz)
- 1 & 1/2 cups shredded cooked chicken
- 1 (15.25oz) can Butter Kernel® Whole Kernel Corn drained
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon vegetable oil
- 3/4 cup salsa
- 3/4 cup sour cream
Directions
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.
Tip: Serve these with a green salad for a quick lunch. Or cut smaller wedges and serve as appetizers.
Serving Size: about 9oz each
Nutritional Information Per Serving:
Calories 440, Total Fat g (Saturated Fat 12g, Trans Fat 0g), Sodium 1020mg, Carb 34g, Fiber 2g, Total Sugar 6g, Added Sugar 0g, Protein 26g, Vitamin D 0%, Calcium 25%, Iron 6%, Potassium 6%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
