recipes / Lunch / Chicken & Corn Quesadillas

Chicken & Corn Quesadillas

With just a few ingredients and very little time you can whip up these cheesy Chicken & Corn Quesadillas for an easy lunch.
4 Servings Meet The Cook Tricia's Whole30 Journey Tricia Print
Chicken & Corn Quesadillas

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)

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. Combine all ingredients besides tortillas in a large bowl and mix well.
  2. Heat a skillet over medium high heat.
  3. Place one tortilla in a skillet and cook until it begins to turn brown. Turn over.
  4. Fill one side of tortilla with approximately 1/2 cup of mixture.
  5. Fold other half over mixture.
  6. Continue cooking until golden brown and cheese is melted.

Freezing Directions

Why would I want to freeze this?

  1. Combine all ingredients besides tortillas in a large bowl and mix well.
  2. Heat a skillet over medium high heat.
  3. Place one tortilla in a skillet and cook until it begins to turn brown. Turn over.
  4. Fill one side of tortilla with approximately 1/2 cup of mixture.
  5. Fold other half over mixture.
  6. Continue cooking until golden brown and cheese is melted.
  7. Allow to cool.
  8. Wrap each quesadilla in plastic wrap.
  9. Divide among indicated number of gallon freezer bags, label, and freeze.

Serving Day Directions

  1. Reheat in microwave until warm, about 1 minute.

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