Chicken, Cheddar and Vegetable Quesadillas
Tortillas filled with cooked shredded chicken, Cheddar, sour cream, tomato, corn, green onion, cilantro and jalapeño, then browned in a pan. Makes approximately 4 portions; allow about 20 minutes preparation and 15 minutes cooking as editorial planning estimates.
Ingredients
Instructions
6 steps- 1
Shred the cooked chicken meat into bite - sized pieces and finely chop the skin. Coarsely grate the Cheddar. Finely chop the green onion and cilantro. Dice the tomato, discarding the seeds and excess liquid.
10 min
- 2
Spread sour cream over one half of each tortilla and season with freshly ground black pepper.
2 min
- 3
Evenly layer the shredded chicken, tomato, green onion, cilantro, and corn kernels over the sour cream. Add sliced jalapeños or chili sauce to taste.
3 min
- 4
Sprinkle with grated Cheddar, fold over the other half of each tortilla, and press gently but firmly.
2 min
- 5
Lightly oil a skillet. Cook each folded tortilla over medium - low heat until golden brown and crispy underneath, then flip and brown the second side, adding more oil if needed.
8 min
- 6
Slice in halves or wedges and serve the quesadillas hot.
1 min
Nutrition
1 serving ≈ 245 g
Nutrition values are estimates. - means data is unavailable.
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