Chicken, Corn and Roasted Pepper Quesadillas

Chicken, Corn and Roasted Pepper Quesadillas

Serves 2 to 4

Top these packed quesadillas with a dollop of sour cream or dip them into a bowl of fresh tomato or tomatillo salsa.

  • 4 (8-inch) whole wheat tortillas
  • 1 1/2 cups shredded pepper jack cheese
  • 1/4 pound thinly sliced cooked chicken breast
  • 1/2 cup sliced roasted red peppers
  • 1/2 cup cooked corn
  • Dried oregano to taste
  • Chopped garlic to taste
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Warm a heavy skillet over medium-high heat. Place one tortilla in the skillet and top with half of the cheese, chicken, peppers and corn. Sprinkle with oregano and garlic, then press another tortilla on top.

Cook 2 to 3 minutes, then carefully flip the quesadilla to brown the other side for another minute or two. Remove to a plate and repeat with remaining cheese, chicken, peppers, corn, oregano, garlic and tortillas. Cut quesadillas into wedges and serve.

Nutritional Info: 
Per Serving:480 calories (230 from fat), 25g total fat, 11g saturated fat, 80mg cholesterol, 770mg sodium, 39g carbohydrate (4g dietary fiber, 4g sugar), 30g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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