Chicken and Corn Quesadilla - Lunch Version
4
Servings
6
Ingredients
5
Comments
With just a few ingredients and very little time you can whip up these cheesy Chicken & Corn Quesadillas for an easy lunch.
4
Servings
6
Ingredients
5
Comments
Ingredients
- ¼ cups cook and dice Chicken, Boneless Breasts
- 15 ½ ounces drain Whole Kernel Corn, Canned
- ¼ cups Salsa
- ¼ cups Monterey Jack Cheese, Shredded
- ¼ cups Cheddar Cheese, Shredded
- 4 individual Flour Tortillas (8-inch/Med)
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients besides tortillas in a large bowl and mix well.
- 4539638 Upgrade to a paid membership 63443 to unlock all instructions 87185
- 4730596 Upgrade to a paid membership 64038 to unlock all instructions 53713
- 9532703 Upgrade to a paid membership 50264 to unlock all instructions 88130
- 8504855 Upgrade to a paid membership 70563 to unlock all instructions 8067
- 7744126 Upgrade to a paid membership 96682 to unlock all instructions 2191
- 7491126 Upgrade to a paid membership 23857 to unlock all instructions 36744
- 6520869 Upgrade to a paid membership 89510 to unlock all instructions 82338
- 1068636 Upgrade to a paid membership 65624 to unlock all instructions 41856
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 3116488 Upgrade to a paid membership 40459 to unlock all instructions 91612
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine all ingredients besides tortillas in a large bowl and mix well.
- Heat a skillet over medium high heat.
- Place one tortilla in a skillet and cook until it begins to turn brown. Turn over.
- Fill one side of tortilla with approximately 1/2 cup of mixture.
- Fold other half over mixture.
- Continue cooking until golden brown and cheese is melted.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 quesadilla Amount Per Serving
- Calories
- 276
- Total Fat
- 9g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 21mg
- Sodium
- 976mg
- Total Carbohydrates
- 36g
- Fiber
- 3g
- Sugar
- 8g
- Protein
- 12g
- WW Freestyle
- 7
5 Comments
Join the discussionA friend of mine and I are going to tackle this in a week. I already have most of the ingredients in my pantry, so that’s nice. Thanks for all the work you have done!
This is the first time I have been on your site and I am a little confused; why don’t you include the freezer directions in each of your recipes? Looking at the comments from other people it seems they feel the same way. What part of this particular dish do you freeze? It would be helpful if you are a “Once a Month” website that you actually included the directions on how to freeze and then how to prepare. Your recipes look good and I will be back.
You are currently looking at the post for a single batch of Chicken and Corn Quesadillas. This is here for those who want to try it as a family meal BEFORE making a whole month’s worth. The complete instructions and freezer instructions can be found by going to the February post clicking on the February menu or February instructions. The About OAM might be helpful as well.
Ok, I’m trying to get this, but on the Feb menu there are Chicken (or Turkey) Enchiladas, but no recipe that I can find for the Quesadillas. Am I looking in the wrong place?
Make sure you look at the recipe cards for that month – if you still can’t find the recipe there, please email me using the contact form at the top of the page. I would LOVE to help you out with this.