Ever stumble upon a dish that seems to wrap you in a warm hug with every bite? That’s how I felt the first time I tried roasted corn quesadillas—pure magic, like a summer’s day captured between two tortillas. Picture this: golden kernels bursting with sweetness, mingling with gooey cheese, and a hint of spice—a fiesta in your mouth!
Steps
- Combine chopped cooked chicken, frozen roasted corn kernels, sliced green onions, drained diced green chiles, shredded cheese, cumin, and salt in a bowl. Mix until the ingredients are evenly distributed.
- Spread approximately 1/2 cup of the chicken and corn mixture over half of each tortilla. Fold the tortilla to close, and continue filling until the mixture is used up, yielding about seven quesadillas.
- Heat a dry skillet over medium-low heat and cook each quesadilla until the tortillas are golden and crispy and the filling is melted. Flip to cook both sides evenly.
- Cut each quesadilla into thirds and serve. For freezing, stack uncooked quesadillas with parchment paper between each, place in a freezer bag, and store in the freezer.
- To cook from frozen, allow the quesadillas to thaw at room temperature for 15 minutes. Cook over low heat until the exterior is crispy and the interior is melted, avoiding high heat to ensure even warming.
Ingredients
- 1.5 cups chopped cooked chicken
- 1 cup frozen roasted corn kernels
- 2 green onions, sliced
- 4 oz can diced green chiles, drained
- 4 oz shredded cheese (suggested: Monterey Jack)
- 1/4 tsp cumin
- 1/4 tsp salt
- 7 8-inch tortillas
Nutritional Values
Calories: 2245.81 kcal | Carbohydrates: 203.98 g | Protein: 138.76 g | Fat: 94.29 g | Sodium: 4544.33 mg | Fiber: 19.18 g
FAQ
- Can I use fresh corn instead of frozen roasted corn in the quesadillas?
- Yes, you can substitute fresh corn for frozen roasted corn. However, to achieve a similar smoky flavor, you might want to blister the fresh corn in a cast iron skillet.
- What can I use in place of chicken to make the quesadillas vegetarian?
- To make the quesadillas vegetarian, swap out the chicken for a can of black beans or pinto beans that has been drained and rinsed.
- What type of cheese is recommended for these quesadillas?
- While the recipe used a Mexican cheese, Monterey Jack cheese is a perfect alternative due to its similar taste and texture.
- Can these quesadillas be frozen for later use?
- Yes, you can freeze the quesadillas. Assemble them without cooking, separate each uncooked quesadilla with parchment paper, and store them in a freezer bag. When you’re ready to eat, thaw at room temperature for about 15 minutes before cooking.
- What should I do if I can’t find roasted frozen corn?
- If roasted frozen corn isn’t available, try blistering regular corn in a cast iron skillet to add some smokiness, although it won’t be as intense as the store-bought option.
Tips
- Experiment with Corn Preparation: If you can’t find frozen fire-roasted corn, try blistering regular corn in a cast iron skillet to mimic the smoky flavor. While it won’t be as intense, it still adds a delightful charred taste.
- Vegetarian Alternative: For a vegetarian version, replace the chicken with a drained and rinsed can of black beans or pinto beans. This swap maintains the protein content while keeping the dish vegetarian-friendly.
- Freezing for Convenience: To prepare these quesadillas for future meals, fill and fold them, but don’t cook them before freezing. Separate each with parchment paper, store in a freezer bag, and thaw for about 15 minutes at room temperature before cooking over low heat.
- Cheese Selection: If you can’t find Mexican cheese, opt for Monterey Jack as a substitute. Its flavor profile is similar and will work well in these quesadillas.
Equipment
- Cast Iron Skillet – Useful for blistering corn if you can’t find frozen roasted corn.
- Non-stick Skillet – For cooking the quesadillas until they are brown and crispy.
- Mixing Bowl – To combine the filling ingredients.
- Gallon-size Freezer Bags – To store uncooked quesadillas if you plan on freezing them.
- Parchment Paper – To separate quesadillas when freezing so they don’t stick together.
