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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:
Ingredients
  • 4 (8-inch) whole wheat tortillas
  • 1 1/2 cup 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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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.

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.
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  • 4 (8-inch) whole wheat tortillas
  • 1 1/2 cup 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.