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 & Corn Quesadilla
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
Instructions
- Preheat grill.
- Season chicken breasts with 1 tsp of salt, brush grill with oil and grill corn and chicken breasts for a total of 8 minutes until juicy and cooked through.
- Allow chicken and corn to cool, then remove the kernels from the corn and dice the chicken into small cubes.
- Place the chicken and corn into a bowl along with the remaining ingredients and toss to combine.
- Lower the heat on your grill and place a 1/2 cup of the chicken mixture onto one side of the tortilla and fold over.
- Grill the stuffed tortilla for 2 minutes on each side, being careful not to burn the tortilla.
- Continue to make the remaining quesadillas.
- Slice into triangles and serve.
Nutrition
Calories: 370kcal | Carbohydrates: 30g | Protein: 28g | Fat: 15g | Cholesterol: 80mg | Sodium: 1150mg | Fiber: 2g | Sugar: 2g
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OPPS it looks good how do you make it
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Delicious!
How do I add to my grocery list?? On the iPhone
We tried the recipe tonight and the family loved it!
[…] Grilled Chicken and Corn Quesadillas from Weelicious. […]
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.
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)
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. 🙂
Can these be frozen and reheated at a later time?
Cumin and cilantro work so well with one another. We do a very similar version with whole wheat tortillas. So tasty!