Give me all the corn this time of year.
And easy recipes.
With less than two weeks before school starts, I need as many quick supper ideas as possible. This one is great because you can poach your chicken all day in the slow cooker or just use a rotisserie chicken. Either way you do it, it will be delish!
You can make as many of these as you want…you can even make just one! This recipe has enough of the ingredients to make four to six quesadillas.
4-6 “burrito sized” flour tortillas
about 2 cups of shredded chicken (click HERE to see my PERFECT CHICKEN)
1 cup of fresh corn
about 1 cup of shredded cheddar (or more if you like!)
1 (4 oz) can chopped green chiles
a handful of cilantro, chopped
1 tablespoon chili powder
1 cup of taco sauce (or salsa)
about 8 chopped green onions
Preheat your indoor griddle or a big skillet to medium-high heat. Spray lightly with cooking spray.
Lay out your tortillas. Set aside. In a mixing bowl, add in your chicken, corn, cheese, chiles, cilantro, chili powder, taco sauce and green onions. Stir together. Next, spoon your corn and chicken mixture down over half of one tortilla. Fold the top part down to cover the bottom portion.
Place each quesadilla in your skillet one at a time. Brown on both sides (about 4 minutes or so each side). Remove once browned up and slice in half (to give you two quesadillas). Repeat with your other tortillas.
An easy little supper for your weeknight! xo