"Beef" up a traditional quesadilla with this flavor-filled recipe. Chicken and dairy provide protein and vitamin B12. Vitamin B12 is found only in animal products, and it plays an important role in heart health.

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Credit: Leigh Beisch

Recipe Summary

prep:
10 mins
cook:
14 mins
total:
24 mins
Yield:
4 servings (serving size: 1 quesadilla)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a 12-inch nonstick skillet over medium-high heat. Add corn; cook 5 minutes, stirring until lightly charred. Remove from heat; wipe skillet clean.

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

  • Place chicken in medium bowl. Add 1 tablespoon lime juice, chili powder, cumin, salt, and pepper; stir well and set aside.

  • Heat 2 teaspoons oil in skillet over medium heat. Add chicken; cook 5 minutes or until it is heated through, stirring occasionally. Add garlic during last 30 seconds of cooking. Transfer chicken to a plate; wipe skillet clean.

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

  • Heat skillet over medium-low heat. 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.

  • Cut quesadillas into wedges; serve hot with remaining salsa.

Nutrition Facts

351 calories; fat 11g; saturated fat 2g; mono fat 6g; poly fat 2g; protein 25g; carbohydrates 40g; fiber 4g; cholesterol 3mg; iron 3mg; sodium 645mg; calcium 50mg.
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