Chicken Quesadillas with Zesty Corn Salsa
Ingredients
Quick tip: a grocery store rotisserie chicken brings these quesadillas together quickly or you can easily poach chicken – place in a pot with cold water to cover. Bring to a boil, reduce to low and simmer for 10 minutes. Cool and shred.
For the zesty corn salsa:
1 tablespoon mild honey, such as clover
1 teaspoon fresh lime zest
¼ cup fresh lime juice, from 2–3 limes
1 large garlic clove, finely minced
¼ teaspoon ground cumin
¼ teaspoon kosher salt
½ small red onion, diced (approximately ½ cup)
1 jalapeno, seeded and finely minced (approx. 1 ½ Tablespoons)
2 tablespoons of fresh cilantro, chopped
1 can (15 ounces) organic Green Valley Whole Kernel Corn, drained and rinsed
For the quesadillas:
8 (8”) flour tortillas, whole wheat if possible
1 ¼ cup shredded monterey jack cheese (about 4 ounces)
¾ cup shredded sharp cheddar cheese (about 2 ounces)
1 ½ cups cooked, shredded chicken (about 8 ounces)
¼ cup chopped fresh cilantro
kosher salt and ground black pepper
for garnish: sour cream and chopped fresh cilantro
Featuring...
Whole Kernel Corn
Steps
For the corn salsa: In a medium bowl, whisk together honey, lime zest, lime juice, garlic, cumin and salt. Stir in cilantro.
Add the corn, red onion, 2 tablespoons of the cilantro and jalapeno; stir to combine. Chill several hours to allow the flavors to combine. Can be made 2 days ahead and kept in the refrigerator.
For the quesadillas: Preheat the oven to 250°F.
Combine the cheeses in a medium bowl and set aside.
Heat a large skillet over medium heat until hot, about 3 minutes.
Place a tortilla in the pan and sprinkle with ¼ of the cheese mixture, ¼ of the chicken, a good pinch each of salt and pepper and ¼ of the remaining cilantro. If you like, a little hot sauce is nice too.
Top with a second tortilla and cook until the bottom tortilla is golden brown and the cheese is starting to melt, about 3 minutes.
Using a spatula, carefully flip the quesadilla over and cook until the second tortilla is crisp and golden brown and the cheese is fully melted, about 2–3 minutes more.
Slide the quesadilla onto a sheet pan and place in the preheated oven to keep warm while you continue with the remaining ingredients for four quesadillas total.
Remove the quesadillas from the oven, slide onto a cutting board and cut into wedges.
Serve topped with zesty corn salsa and if desired, sour cream and a pinch of cilantro.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.
