Chicken, Corn and Roasted Pepper Quesadillas

Serves 2 to 4
Time 10 min

Top these packed quesadillas with a dollop of sour cream or dip them into a bowl of fresh tomato or tomatillo salsa. Using a rotisserie chicken makes them quick to put together for lunch or weeknight dinner.

Special Diets:

Sugar ConsciousSugar Conscious

Ingredients

    4(8-inch) whole wheat tortillas
    1 1/2 cupsshredded pepper jack cheese
    1/4 poundthinly sliced cooked chicken breast
    1/2 cupsliced roasted red peppers
    1/2 cupcooked corn
    Dried oregano, to taste
    Chopped garlic, to taste

Exclusively for Prime members in select ZIP codes.

Method

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

Serving Size

Calories

480

Total Fat

25g

Saturated Fat

11g

Cholesterol

80mg

Sodium

770mg

Total Carbohydrate

39g

Dietary Fiber

4g

Total Sugars

4g

Protein

30g

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.