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Ingredients
| canola oil - for salads, woks and light frying: 1 Tbl |
| onions (chopped): 2 cups (red onion) |
| sweet white corn: 1 cup (fresh or frozen) |
| garlic: 3 cloves (minced) |
| chicken breasts: 8 oz (skinless, boneless, grilled & shredded) |
| ground cumin: 1 tsp |
| chili powder: 1 tsp |
| dried oregano (ground): 1 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| flour tortillas: 4 tortillas (8 inch size) |
| monterey jack cheese: 4 oz (sliced thin) |
| goat cheese: 3 oz (crumbled) |
| dried cilantro (coriander): 1/4 cup (fresh, chopped) |
| sour cream: 1/4 cup |
| salsa: 4 oz |
Chicken & Corn Quesadillas
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
Heat oil in a large skillet over medium heat. Saute onions and corn 5 minutes. Add garlic and cook 1 minute. Stir in chicken, cumin, chili powder, oregano, salt and pepper. Remove from heat.
Place tortillas on a work surface. Layer a quarter of the sliced cheese on one half of each tortilla. Top with chicken mixture, goat cheese and cilantro, dividing evenly. Fold tortillas closed and press lightly to seal.
Heat oven to 200 degrees.
Heat a medium saute pan over medium heat. Cook quesadillas one at a time, 4 to 5 minutes per side, until cheese is melted and tortilla crisp. Place finished ones on a cookie sheet in the oven to keep warm.
Slice each quesadilla in half on plate with 1 tablespoon sour cream and 2 tablespoons salsa.
Per serving: 493 calories (45 percent from fat), 25.2 g fat (12.7 g saturated), 83 mg cholesterol, 31 g protein, 38 g carbohydrates, 4 g fiber, 843 mg sodium.
Place tortillas on a work surface. Layer a quarter of the sliced cheese on one half of each tortilla. Top with chicken mixture, goat cheese and cilantro, dividing evenly. Fold tortillas closed and press lightly to seal.
Heat oven to 200 degrees.
Heat a medium saute pan over medium heat. Cook quesadillas one at a time, 4 to 5 minutes per side, until cheese is melted and tortilla crisp. Place finished ones on a cookie sheet in the oven to keep warm.
Slice each quesadilla in half on plate with 1 tablespoon sour cream and 2 tablespoons salsa.
Per serving: 493 calories (45 percent from fat), 25.2 g fat (12.7 g saturated), 83 mg cholesterol, 31 g protein, 38 g carbohydrates, 4 g fiber, 843 mg sodium.