Chicken Quesadillas With Roasted Corn Salsa

Name: Chicken Quesadillas With Roasted Corn Salsa
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 1 teaspoons chili powder; 237 milliliters frozen whole-kernel corn; 4 8-inchs (8-inch) flour tortillas; 2 Tbsps minced fresh cilantro; 2 garlic cloves, minced; 1 teaspoons ground cumin; 1 Tbsp fresh lime juice; 2 Tbsps fresh lime juice; 118 milliliters grated queso fresco or Monterey Jack cheese; 4 teaspoons olive oil, divided; 177 milliliters chunky bottled salsa; 0 teaspoons salt; 454 grams skinless, boneless chicken breasts, diced into 1/2-inch pieces

You can never have too many hor d'oeuvre recipes, so give Chicken Quesadillas With Roasted Corn Salsan a try. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 424 calories, 34g of protein, and 15g of fat each. This recipe is typical of Mexican cuisine. Head to the store and pick up pepper, lime juice, chicken breasts, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Heat a 12-inch nonstick skillet over medium-high heat.

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Frying Pan

Add corn; cook 5 minutes, stirring until lightly charred.

Ingredients you will need

Corn

Remove from heat; wipe skillet clean.

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Frying Pan

Combine corn, salsa, cilantro, and 2 tablespoons lime juice in bowl.

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Lime Juice

Cilantro

Salsa

Corn

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Bowl

Place chicken in medium bowl.

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Whole Chicken

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Bowl

Add 1 tablespoon lime juice, chili powder, cumin, salt, and pepper; stir well and set aside.

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Chili Powder

Lime Juice

Pepper

Cumin

Salt

Heat 2 teaspoons oil in skillet over medium heat.

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Cooking Oil

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Frying Pan

Add chicken; cook 5 minutes or until it is heated through, stirring occasionally.

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Whole Chicken

Add garlic during last 30 seconds of cooking.

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Garlic

Transfer chicken to a plate; wipe skillet clean.

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Whole Chicken

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Frying Pan

Wrap tortillas in a paper towel; microwave on HIGH about 15 seconds or until warm.

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Wrap

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Paper Towels

Microwave

Sprinkle 2 tablespoons cheese over half of each tortilla; top each with chicken and 2 tablespoons salsa. Fold tortillas in half; brush tops with remaining oil; sprinkle with salt, if desired.

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Tortilla

Whole Chicken

Cheese

Salsa

Salt

Cooking Oil

Heat skillet over medium-low heat.

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Frying Pan

Add 2 quesadillas, oiled sides down, pressing to flatten. Cook 1 minute or until lightly browned. Flip; cook 45 seconds and transfer to a cutting board. Repeat procedure with remaining quesadillas.

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Cutting Board

Cut quesadillas into wedges; serve hot with remaining salsa.

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Salsa

Equipment

Ingredients

Servings:

0teaspoons

black pepper 1teaspoons

chili powder 237milliliters

frozen whole-kernel corn 48-inchs

(8-inch) flour tortillas 2Tbsps

minced fresh cilantro 2

garlic cloves, minced 1teaspoons

ground cumin 1Tbsp

fresh lime juice 2Tbsps

fresh lime juice 118milliliters

grated queso fresco or Monterey Jack cheese 4teaspoons

olive oil, divided 177milliliters

chunky bottled salsa 0teaspoons

salt 454grams

skinless, boneless chicken breasts, diced into 1/2-inch pieces

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.