Roasted Corn and Chicken Quesadillas |
|
 |
Prep Time: 30 Minutes Cook Time: 21 Minutes |
Ready In: 51 Minutes Servings: 8 |
|
Queso Asadero is a mild white Mexican cheese. Monterey Jack cheese is a good substitute. Ingredients:
2 teaspoons olive oil, divided |
1/2 cup fresh corn kernels or frozen whole-kernel corn, thawed |
1/4 teaspoon crushed red pepper |
1/4 cup finely chopped red bell pepper |
1 cup shredded cooked chicken breast |
1/4 cup thinly sliced green onions |
1 1/2 tablespoons chopped fresh oregano |
1 1/2 tablespoons chopped fresh cilantro |
1/4 teaspoon salt |
8 (6-inch) corn tortillas |
3/4 cup (3 ounces) shredded queso asadero or monterey jack cheese |
Directions:
1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Stir in corn and crushed red pepper. Sauté 2 to 3 minutes or until corn is lightly browned. Add bell pepper; sauté 2 minutes. Stir in chicken and green onions; sauté 1 minute. Remove mixture from heat; stir in oregano, cilantro, and salt. Wipe pan dry with a paper towel.
2. Sprinkle each of 4 tortillas with 1 1/2 tablespoons cheese, and top evenly with chicken mixture. Sprinkle remaining cheese evenly over chicken mixture, and top with remaining 4 tortillas.
3. Place pan over medium heat and add 1/4 teaspoon oil. Carefully add 1 quesadilla, and cook 2 to 3 minutes on each side or until lightly browned. Repeat procedure with remaining oil and quesadillas. Cut each quesadilla into 4 wedges. Serve immediately.
|
|