Chicken quesadillas & corn salsa

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Large flour tortillas8
• Cooked shredded chicken2 1/2 cups
• Shredded cheddar cheese2 cups
• Frozen corn1 1/2 cups
• Roma tomatoes2
• Red onion1
• Limes2
• Fresh cilantro1 bunch
• Olive oil1 tbsp

How dinner comes together

1. 1

   Microwave the corn until hot, then let it cool slightly. Dice the tomatoes, finely chop half the red onion and roughly chop the cilantro.

2. 2

   Toss the corn, tomatoes, half the chopped onion and half the cilantro with the juice of one lime and a pinch of kosher salt to make the salsa.

3. 3

   Lay out two tortillas per person. Divide the chicken, cheddar and remaining onion over half of them, then close each with another tortilla.

4. 4

   Heat a thin film of olive oil in the skillet. Cook each quesadilla until deeply golden, the cheese melts and the chicken filling is steaming hot (165°F in the center), 2–3 minutes per side.

5. 5

   Cut the quesadillas into wedges and serve immediately with the corn salsa, remaining cilantro and lime wedges.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Milk
• Wheat

Equipment

• Large nonstick skillet
• Mixing bowl
• Cutting board