Creamy Chicken Corn Quesadillas Recipes
STREET CORN QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 12
Steps:
- Place a skillet over medium heat.
- Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down.
- Top with half of the Monterey Jack. Add the corn, Cojita, avocado, jalapenos and cilantro. Sprinkle over the ancho chile powder and remaining Monterey Jack.
- Spread the remaining mayonnaise on the other tortilla, then place on top mayonnaise-side up, and press. Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, an additional 2 to 3 minutes.
- Transfer the quesadilla to a cutting board and slice. Serve with the salsas and tortilla chips.
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
CORN QUESADILLAS
My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.
Nutrition Facts : Calories 380 calories, Fat 19g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 524mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
CREAMY GARLIC CHICKEN QUESADILLA
Sandwich tortillas together with a mixture of cheese, chives, chicken and garlic to make these delicious quesadillas. They're great for a snack, lunch or light supper
Provided by Esther Clark
Categories Lunch, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Blitz the watercress, chives, lemon zest and soft cheese together and season. Fry the reserved chicken skin for 5 mins until crisp, then set aside. Meanwhile, shred the roasted chicken.
- Spread the cheese mix over 1 tortilla, top with the chicken, crispy chicken skin, the cheddar, mozzarella and second tortilla. Heat a frying pan over a medium heat, add the quesadilla and cook for 2-3 mins on each side. Cut into four.
Nutrition Facts : Calories 437 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.7 milligram of sodium
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