Chicken and Corn Quesadillas

Super easy and super quick, these quesadillas are perfect for lunch or dinner on the go.

  • prep time 15 min
  • total time 35 min
  • ingredients 8
  • servings 2

Ingredients

2
flour tortillas (10 inch)
1
tablespoon butter or margarine, melted
2
tablespoons sour cream
2
tablespoons Old El Paso® Thick ‘n Chunky salsa
1/2
cup shredded cooked chicken
3/4
cup shredded Mexican cheese blend (3 oz)
1/4
cup Green Giant™ Steamers™ Niblets® frozen corn, thawed
2
tablespoons sliced green onions (2 medium)
  • 1 Heat oven to 400°F. Brush one side of each tortilla with butter. Place one tortilla on ungreased large cookie sheet, butter side down.
  • 2 In small bowl, mix sour cream and salsa. Spread about 1 1/2 tablespoons of the sour cream mixture over tortilla on cookie sheet. Top each with chicken, 1 tablespoon of the cheese, the corn and onions. Sprinkle with remaining cheese. Place remaining tortilla, butter side up, over filling; press gently.
  • 3 Bake 15 to 18 minutes or until cheese is melted and top is light golden brown. To serve, cut into wedges. Serve with additional salsa if desired.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    560
    (
    Calories from Fat
    280),
    % Daily Value
    Total Fat
    31g
    31%
    (Saturated Fat
    16g,
    16%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    910mg
    910%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    2%;
    Calcium
    35%;
    Iron
    20%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved