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Grilled Chicken and Corn Quesadilla

Grilled Chicken & Corn Quesadilla

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Servings: 6
Author: Catherine McCord
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes

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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