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Chicken and Corn Quesadillas

  • Prep 15 min
  • Total 35 min
  • Ingredients 8
  • Servings 2

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

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 frozen corn, thawed
2
tablespoons sliced green onions (2 medium)

Steps

Hide Images
  • 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.

Expert Tips

  • Any cooked meat can be substituted for the chicken in this Southwest favorite.
  • You could use Colby-Monterey Jack or Cheddar cheese instead of the Mexican cheese blend.
  • Disguise chicken and corn leftovers in these quesadillas. They'll never know!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
280
% Daily Value
Total Fat
31g
47%
Saturated Fat
16g
82%
Trans Fat
1 1/2g
Cholesterol
100mg
33%
Sodium
910mg
38%
Potassium
310mg
9%
Total Carbohydrate
43g
14%
Dietary Fiber
2g
9%
Sugars
4g
Protein
27g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
35%
35%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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