Tuesday, June 8, 2010

Chicken and Roasted Corn Quesadillas

Those mid-week meals are always the toughest. You don't want to stand around in the kitchen all night waiting for pots to boil or meat to cook through. That's why it's great to have a few easy recipes to throw together. You just need some ingredients, a quick cooking (if it's cooked at all) method and not a lot of patience.

That's what we had in this Chicken and Roasted Corn Quesadillas. (Really, we just threw together some leftovers in our fridge and freezer, including the roasted corn. That's why quesadillas are easy.)

Chicken and Roasted Corn Quesadillas
4 flour tortillas
1 chicken breast, shredded
1 cup red onion, diced
1 cup roasted corn
1/2 cup monterey jack cheese
1/2 cup cheddar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 Tablespoon sour cream
cilantro to garnish

1. Set broiler to high. Place down 2 flour tortillas and 1/8 cup of monterey jack cheese on each on a baking pan.

2. Broiler for about 1 minute, then add the chicken, red onion, roasted corn, chili powder, garlic powder, cumin and cheeses. Top with other tortilla and place in broiler until tortilla is slightly burned and crispy.

3. Cut into 4 wedges and serve with sour cream and cilantro garnish.

1 comment:

Lo said...

Indeed - quesadillas are a great "go to" meal, and you can throw just about any sort of leftovers into a tortilla and they seem to taste good :) Great served with a salad from the garden, I'll bet!