Ingredients :

  • 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

Directions :

  1. 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.

  2. 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).

  3. 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.

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