Roasted Corn and Chicken Quesadillas

Name: Roasted Corn and Chicken Quesadillas
Prep time: 51 min
Cook time: 51 min
Total time: 51 min
Yield: 8
Cuisine: Mexican
Ingredients: 237 milliliters shredded cooked chicken breast; 118 milliliters fresh corn kernels or frozen whole-kernel corn, thawed; 8 6-inchs (6-inch) corn tortillas; 0 teaspoons crushed red pepper; 2 Tbsps chopped fresh cilantro; 59 milliliters thinly sliced green onions; 85 grams 3/4 cup shredded Queso Asadero or Monterey Jack cheese; 2 teaspoons olive oil, divided; 2 Tbsps chopped fresh oregano; 59 milliliters finely chopped red bell pepper; 0 teaspoons salt

You can never have too many Mexican recipes, so give Roasted Corn and Chicken Quesadillas a try. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 144 calories, 8g of protein, and 6g of fat. It works well as a very budget friendly hor d'oeuvre. If you have chicken breast, whole-kernel corn, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 51 minutes. It is a good option if you're following a gluten free diet.

Instructions

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Stir in corn and crushed red pepper. Saut 2 to 3 minutes or until corn is lightly browned.

Ingredients you will need

Red Pepper Flakes

Corn

Cooking Oil

Equipment you will use

Frying Pan

Add bell pepper; saut 2 minutes. Stir in chicken and green onions; saut 1 minute.

Ingredients you will need

Green Onions

Bell Pepper

Whole Chicken

Remove mixture from heat; stir in oregano, cilantro, and salt. Wipe pan dry with a paper towel.

Ingredients you will need

Cilantro

Oregano

Salt

Equipment you will use

Paper Towels

Frying Pan

Sprinkle each of 4 tortillas with 1 1/2 tablespoons cheese, and top evenly with chicken mixture.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Sprinkle remaining cheese evenly over chicken mixture, and top with remaining 4 tortillas.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Place pan over medium heat and add 1/4 teaspoon oil. Carefully add 1 quesadilla, and cook 2 to 3 minutes on each side or until lightly browned. Repeat procedure with remaining oil and quesadillas.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Cut each quesadilla into 4 wedges.

Serve immediately.

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

237milliliters

shredded cooked chicken breast 118milliliters

fresh corn kernels or frozen whole-kernel corn, thawed 86-inchs

(6-inch) corn tortillas 0teaspoons

crushed red pepper 2Tbsps

chopped fresh cilantro 59milliliters

thinly sliced green onions 85grams

3/4 cup shredded Queso Asadero or Monterey Jack cheese 2teaspoons

olive oil, divided 2Tbsps

chopped fresh oregano 59milliliters

finely chopped red bell pepper 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well 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 WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.