Chicken and Corn Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cooking the quesadillas together on a baking sheet is much quicker than cooking them separately in a skillet. Adults and more adventurous young diners can jazz up their quesadillas with jalapeño peppers, chopped green onions, or cilantro. Ingredients:
6 (8-inch) fat-free flour tortillas |
cooking spray |
2 cups chopped roasted skinless, boneless chicken breasts |
1 1/2 cups frozen whole-kernel corn, thawed and drained |
2 cups (8 ounces) shredded reduced-fat cheddar cheese |
3/4 cup bottled salsa |
6 tablespoons reduced-fat sour cream |
Directions:
1. Preheat oven to 400°.
2. Coat one side of tortillas with cooking spray; place, coated side down, on a large baking sheet. Place 1/3 cup chicken over half of each tortilla; top each with 1/4 cup corn and 1/3 cup cheese. Fold tortillas in half over filling, pressing firmly.
3. Bake at 400° for 10 minutes or until tortillas are crisp and cheese is melted. Cut each tortilla into quarters. Serve with salsa and sour cream.
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