- 1.5 cups chopped cooked chicken
- 1 cup frozen roasted corn kernels
- 2 green onions, sliced
- 4 oz can diced green chiles, drained
- 4 oz shredded cheese
- 1/4 tsp cumin
- 1/4 tsp salt
- 7 8-inch tortillas
Combine the chopped chicken, corn kernels (no need to thaw first), sliced green onions, diced green chiles, shredded cheese, cumin, and salt in a bowl. Stir until everything is evenly combined.
Place 1/2 cup of the chicken and corn mixture in each tortilla, spreading it over 1/2 of the surface, then folding the tortilla to close. Repeat until you run out of filling (I filled 7 tortillas before running out).
Place the quesadillas in a dry skillet over medium-low heat. Cook on each side until the tortillas are brown and crispy and the filling is melted and gooey. Cut each quesadilla into thirds and serve.
Get helpful tips as well as many other delicious recipes at: budgetbytes.com