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Chicken Quesadillas

Chicken Quesadillas

Nutrition Facts
  • cal. (kcal) 514
  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 1 min
  • Grill: 24 mins
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Ingredients

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Marinade
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
Quesadillas
  • 1 1/4 pounds thin-sliced chicken breasts
  • 2 ears corn on the cob, shucked
  • 1 15 1/2 - ounce can black beans, drained and rinsed
  • 8 burrito-size tortillas
  • 2 cups Mexican cheese blend
  • Sour cream and salsa (optional)

Directions

  1. Bring a pot of lightly salted water to a boil. Prepare Marinade. In a medium-size bowl, whisk lime juice, olive oil, chili powder, cumin and salt. Set aside 2 tablespoons and pour remaining mixture into a large resealable plastic bag.
  2. Quesadillas. Add chicken to marinade in bag. Refrigerate while heating grill to medium-high heat.
  3. Add corn to boiling water. Cook 1 minute. Remove from heat; drain.
  4. Once grill is heated, place corn on grill and cook 12 minutes, turning, until some of the kernels are a little charred. Remove from grill and cut kernels from cobs. Combine in bowl with beans and reserved marinade.
  5. Remove chicken from bag, discard marinade and grill about 2 minutes per side. Slice into thin strips. Place 2 tortillas on grill. Top half of each with 2 tablespoons of the cheese, some of the chicken strips, a heaping 1/4 cup of the corn mixture and 2 tablespoons more cheese. Fold in half and grill 1 minute. Turn over and grill another minute. Repeat with all ingredients. Serve quesadillas with sour cream and salsa, if desired.

Nutrition Information for Chicken Quesadillas

Servings Per Recipe: 8
PER SERVING: 514 cal., 20 g total fat (8 g sat. fat), 66 mg chol., 948 mg sodium, 50 g carb. (6 g fiber), 32 g pro.