Roasted Corn Quesadillas

4.85 from 19 votes

Roasted Corn Quesadillas

These smoky Roasted Corn Quesadillas are a fast and filling lunch that can be kept in the freezer for a fast meal or snack.

Prep Time10

Cook Time15

Total Time25

Total Cost: $7.52 recipe / $1.07 each

Servings: 8" quesadillas

Calories: 320.83kcal

Ingredients

1.5 cups chopped cooked chicken* $2.50
1 cup frozen roasted corn kernels $0.75
2 green onions, sliced $0.20
4 oz can diced green chiles, drained $1.27
4 oz shredded cheese* $1.08
1/4 tsp cumin $0.03
1/4 tsp salt $0.02
7 8-inch tortillas $1.67

Instructions

Combine the chopped chicken, corn kernels (no need to thaw first), sliced green onions, diced green chiles, shredded cheese, cumin, and salt in a bowl. Stir until everything is evenly combined.
Place 1/2 cup of the chicken and corn mixture in each tortilla, spreading it over 1/2 of the surface, then folding the tortilla to close. Repeat until you run out of filling (I filled 7 tortillas before running out).
Place the quesadillas in a dry skillet over medium-low heat. Cook on each side until the tortillas are brown and crispy and the filling is melted and gooey. Cut each quesadilla into thirds and serve.

See how we calculate recipe costs here.

Notes

*I used one side of the breast from a rotisserie chicken, but you could quickly cook a boneless, skinless chicken breast or thighs in a skillet, then chop it.

**I used a Mexican cheese that I found at the grocery store, but it tasted exactly like Monterey Jack and that is what I would suggest in lieu of Mexican cheese.

Nutrition

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