Roasted Corn Quesadillas

By Beth Moncel

These smoky Roasted Corn Quesadillas are a fast and filling lunch that can be kept in the freezer for a fast meal or snack. 

Ingredients

• 1.5 cups chopped cooked chicken* ($2.50)
• 1 cup frozen roasted corn kernels ($0.75)
• 2 green onions, sliced ($0.20)
• 4 oz can diced green chiles, drained ($1.27)
• 4 oz shredded cheese* ($1.08)
• 1/4 tsp cumin ($0.03)
• 1/4 tsp salt ($0.02)
• 7 8-inch tortillas ($1.67)

Instructions

1. 1

   Combine the chopped chicken, corn kernels (no need to thaw first), sliced green onions, diced green chiles, shredded cheese, cumin, and salt in a bowl. Stir until everything is evenly combined.

2. 2

   Place 1/2 cup of the chicken and corn mixture in each tortilla, spreading it over 1/2 of the surface, then folding the tortilla to close. Repeat until you run out of filling (I filled 7 tortillas before running out).

3. 3

   Place the quesadillas in a dry skillet over medium-low heat. Cook on each side until the tortillas are brown and crispy and the filling is melted and gooey. Cut each quesadilla into thirds and serve.