Great crowd pleasing recipe that appeals to the kids too!
Course Lunch or Dinner
Cuisine Mexican
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 6
Author Sarah
Ingredients
1bag12 oz. Steamfresh® Super Sweet Corn, cooked according to package directions
3/4cupcanned black beansdrained and rinsed
1 1/2cupsshredded Mexican-style cheese blend
4tablespoonsfinely chopped red onion
3/4teaspoongarlic powder
3/4teaspoonfreshly ground black pepper
1cupfully cooked shredded chickenrotisserie or canned
68-inch burrito-size whole wheat flour tortillas
Mild salsa
Light sour cream
Diced tomatoes
Shredded lettuce
Instructions
Preheat oven to 425°F. Coat a large baking pan with nonstick cooking spray.
Stir 1 cup corn, black beans, 1 cup cheese, 2 tablespoons onion, 1/2 teaspoon garlic powder and 1/2 teaspoon black pepper together in a large bowl.
In another bowl, toss chicken, remaining 1/2 cup cheese, remaining 2 tablespoons onion, remaining 1/4 teaspoon garlic powder and remaining 1/4 teaspoon black pepper together.
Place 2 tortillas on the baking pan. Spread each with the corn mixture, leaving a 1/2-inch border around the edges. Place another tortilla on top of each stack and spread each with the chicken mixture. Place remaining tortillas on top and coat with cooking spray.
Bake until golden and crispy on top, about 13 to 16 minutes, rotating the pan halfway through baking.
Allow quesadillas to cool 5 minutes before cutting each into 6 wedges. Top quesadillas with remaining corn and black beans, salsa, sour cream, diced tomatoes and shredded lettuce, if desired.