Goat Cheese and Roasted Corn Chicken Quesadillas

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ndwallace
Posted by
filed under Main Dishes

Goat Cheese and Roasted Corn Chicken Quesadillas
  
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 468 (23% DV)
Fat: 11g (16% DV)
Carbohydrates: 59g (20% DV)
Protein: 36g (71% DV)
Ingredients:  Makes 4 servings (4 each)
1 
 
5  ounces
 
8  pieces
 
1/4  cup
 
8  tablespoons
 
16  ounces
 
5 
 
1  teaspoon
 
1  teaspoon
 
1  teaspoon
 
2  pinches
 
1  tablespoon
 

Tip: For nutritional information on all the ingredients in Goat Cheese and Roasted Corn Chicken Quesadillas just click on each ingredient name. Then adjust the serving size for any Goat Cheese and Roasted Corn Chicken Quesadillas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Season chicken on both sides with adobo seasoning, black pepper, garlic powder, onion powder, and grounded cayenne pepper.

Grill chicken on stove-top griddle until done, then chop chicken into small square pieces.

2
Cut corn from ear. Heat a large nonstick skillet over medium-high heat. Add corn; saute 2 minutes or until browned. Place corn in a small bowl. Add chicken and goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4 inch of sides. Sprinkle each tortilla with 1 tablespoon green onions. Drizzle each with 1 1/2 teaspoons salsa; top with remaining 4 tortillas.

2
Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with remaining 8 tablespoons salsa.

You may use a quesadilla maker in place of step 2 if you own one.
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