Chicken and Corn Quesadillas

  • Prep 15 min
  • Total 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 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.

Notes









Tips

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!

Nutritional Information

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