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With all the fun things my kids have going on during the summer, the last thing I want to do is be in the kitchen. So, on Sundays I grill a few pieces of chicken and several ears of corn to keep in the fridge and turn into different meals over the next few days. Since my kids love chicken and corn and quesadillas, this unbelievably delicious and simple to prepare dish couldn’t make them any happier. With just a few additional ingredients to make it even more of a complete meal, this is a great recipe to keep in your file when you want to make the most out of the leftovers in your fridge!

Grilled Chicken and Corn QuesadillaPin

Grilled Chicken & Corn Quesadilla

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Author: Catherine McCord
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes

Ingredients  

  • 1 Tsp kosher salt
  • 1 Lb Chicken Breast, boneless & skinless
  • 2 Ears Fresh Corn
  • 1/2 Tsp ground cumin
  • 1/2 Tsp kosher salt
  • 2 Tbsp fresh cilantro, chopped
  • 2 Green Onions, sliced
  • 1 1/2 Cups Jack Cheese, grated
  • 6 Flour tortillas

Nutrition

Sodium: 1150mg | Sugar: 2g | Fiber: 2g | Cholesterol: 80mg | Calories: 370kcal | Fat: 15g | Protein: 28g | Carbohydrates: 30g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. […] Grilled Chicken and Corn Quesadillas from Weelicious. […]

  2. I added avocado as well and these were amazing. My son ate about half,and for a new dish that is amazing! Even my DH loved it.

  3. We made these tonight and they were a huge hit. I added diced avocado – it was so good! My husband kept telling me what a great idea these were. I gave full credit to you (about the third time he said it, of course! just kidding)

  4. Abby, I can’t speak for Catherine, but I do something similar, and have found a method for freezing. When I make quesadillas or anything like this, I make triple of the filling, divide it up, keep one for that night’s dinner, and freeze the two extra batches in ziploc bags. Next time we want quesadillas, I defrost the bag, get out my tortillas, and make them “fresh.” It saves a step of dealing w/all the raw ingredients. 🙂

  5. Cumin and cilantro work so well with one another. We do a very similar version with whole wheat tortillas. So tasty!

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