Easy Corn and Chicken Quesadillas
Quesadillas are a Perfect Food. Crisp and fluffy at the same time, full of stretchy cheese, and whatever ingredients you’ve got in your fridge at the time. There was a great time period in my life where I routinely kept flour tortillas and shredded cheese in my kitchen so that I could make quesadillas at any moment – but since I also have very little self restraint, I try not to keep them within arm’s reach at all times. Towards the end of summer, fresh corn is widely available and delicious on the grill. This week’s recipe combines sweet charred corn and leftover shredded rotisserie chicken. I love repurposing food from previous meals into something new and quesadillas are the perfect vehicle for that. The Mission Tortillas Street Taco Flour Tortillas are incredible - pillowy and delicious when the edges get hot and toasty. They’re also the perfect size for individual quesadillas. Serve these with the simplest Mango Salsa ever!
What You Need:
1 package Mission Tortillas Street Taco Flour Tortillas
Shredded cheese of your choice
Rotisserie chicken, shredded
Corn - fresh or canned kernels
Extra virgin olive oil, salt, pepper, cumin
1/2 jalapeño, diced
1/4 red onion, diced
What To Do:
Shred the chicken and dice 1/2 a jalapeño and red onion
In a medium skillet over medium heat, sauté corn kernels in extra virgin olive oil. Season liberally with salt, pepper, and cumin. Add in the diced jalapeño and red onion and cook until onions are clear and corn is charred. Remove and place aside
Heat a very small amount of evoo in the pan, then add 2 tortillas into the pan. Toast for 30 seconds and flip them.
Cover each tortilla with shredded cheese. Add corn and shredded chicken to one tortilla. Sandwich the 2 tortillas together and flip, cooking only until the cheese is completely melted and tortillas are golden brown.