Creamy Chicken Corn Quesadillas Recipes
CREAMY CHICKEN & CORN QUESADILLAS
Corn, salsa and tender strips of chicken give these quesadillas all the flavor and color you could desire-and all in a HEALTHY LIVING recipe.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Cook chicken, corn and salsa in skillet on medium heat 8 to 10 min. or until heated through, stirring occasionally.
- Spread 2 tortillas with reduced-fat cream cheese; top with chicken mixture and remaining tortillas.
- Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
MEXICAN CHICKEN QUESADILLAS WITH CORN
Prepare Mexican Chicken Quesadillas with Corn for a cheesy weeknight dish. Your family will gladly come to the table for these Mexican chicken quesadillas.
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Preheat broiler. Spray large nonstick skillet with cooking spray. Heat on medium heat. Add chicken and chili powder; cook and stir 2 minutes. Add corn and 2 Tbsp. of the salsa; cook and stir 3 minutes or until chicken is cooked through and sauce is thickened.
- Spray tops of 4 of the tortillas with cooking spray. Place, sprayed sides down, on large foil-covered baking sheet. Sprinkle with half of the cheese; top with chicken mixture, remaining cheese and remaining tortillas. Spray tops of tortillas with cooking spray.
- Broil, 4 to 5 inches from heat, 3 minutes or until golden brown. Turn quesadillas over with large spatula; continue broiling an additional 3 minutes or until second side is golden brown and cheese is melted. Cut each into 4 wedges. Serve with the remaining salsa.
Nutrition Facts : Calories 580, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1260 mg, Carbohydrate 67 g, Fiber 10 g, Sugar 6 g, Protein 25 g
CHICKEN, BLACK BEAN & CORN GRILLED QUESADILLAS
Now, leftovers ... wondering what to do with a chicken breast or a little rotisserie chicken left over. Take frozen corn, a can of beans, a little fresh ingredients and packaged cheese and WOW. Now I like to roast fresh corn, but frozen corn is just fine for this if time is a problem. Grill inside or outside and top with some fresh tomato, maybe some sour cream or avocado and serve over some quick Mexican rice and a bed of lettuce and dinner for 4. I make these a lot utilizing leftovers and it makes an amazing quick dinner. You can make these completely vegetarian, or use up ham, shrimp, chicken, steak, any veggies in your fridge. Then have fun with the toppings ... Salsa, mango, avocado, sour cream, guacamole, a nice bed of shredded lettuce or even some good Mexican rice.
Provided by SarasotaCook
Categories Chicken
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Filling -- In a large saute pan, add the garlic, jalapeno and cook 2 minutes, then add the beans, corn, chicken, cilantro, cumin, chili powder and mix well and heat up. That is it.
- Stuff the Quesadilla -- Top one side of the quesadilla with the filling, top with cheese and fold in half (to form a half circle).
- Grill -- This can be done on a inside grill pan or outside grill, saute pan, or a 400 degree oven. Just make sure to brush the quesadilla with some oil oil to get a nice crispy golden brown quesadilla. Just a couple of minutes per side is all it takes on the grill or grill pan. Just make sure the cheese melts and the quesadilla gets golden brown. Medium heat is all you need. Each grill inside or out or saute pan is different so just cook until golden brown is all.
- Serve -- Cut the quesadilla in 2-3 slices. I just use a pizza cutter or a knife works fine. For me -- I serve over a bed of lettuce or Mexican rice, then add maybe some sour cream, salsa and always avocado slices (just my favorite). Use your favorite toppings. Fresh diced tomatoes or black olives are also very good. ENJOY!
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- Heat oven to 400°F. Brush one side of each tortilla with butter. Place one tortilla on ungreased large cookie sheet, butter side down.
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