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Chili-Lime Chicken and Corn Quesadilla with Salsa and Sour Cream
Recipes
Chili-Lime Chicken and Corn Quesadilla with Salsa and Sour Cream
4 servings
30 minutes total (Active 30 minutes)

Ingredients

  • 1 (9-oz) package fully cooked chili-lime chicken
  • 1 (11-oz) can southwestern-style corn
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 4 (8-inch) flour tortillas
  • ¾ cup shredded Mexican cheese blend
  • ¼ cup ranch dressing
  • 4 tablespoons olive oil
  • 1 cup medium (or mild) salsa
  • 1 cup sour cream

Steps

    1. Cut chicken into thin, lengthwise strips; drain corn. Combine in small bowl: cayenne, garlic powder, and salt until blended.
    2. Spread 1 tablespoon ranch dressing evenly on each tortilla. Sprinkle one-half cheese evenly on one-half of each tortilla; top evenly with chicken, and corn. Sprinkle remaining one-half cheese on top and season with spice mixture; fold tortillas in half.
    3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 2 tablespoons oil in pan. Add two quesadillas to pan; cook 1–2 minutes on each side or until hot and crispy. Repeat with remaining oil to cook all quesadillas. Cut quesadillas into wedges. Serve with salsa and sour cream, for dipping.

Amount per ¼ recipe serving: Calories 760, Total Fat 39g, Sat Fat 14g, Trans Fat 0g, Chol 115mg, Sodium 2150mg, Total Carb 59g, Fiber 0g, Sugars 9g, Protein 19g, Calc 25%, Vitamin A 0%, Vitamin C 0%, Iron 6%