Chicken, Vegetable, and Corn Quesadillas 

Golden, crispy tortillas filled with juicy chicken, sautéed veggies, sweet corn, and melted cheese—these quesadillas are quick, delicious, and perfect for a weeknight meal or snack!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Ingredients:

For the Filling:

1 cup cooked chicken, shredded or diced (rotisserie works great!)

½ cup corn kernels (fresh, canned, or frozen)

½ cup bell peppers, diced (red, yellow, or green)

½ cup onion, finely chopped

1 small zucchini, diced (optional)

1 tbsp olive oil

1 tsp garlic, minced

½ tsp salt

¼ tsp black pepper

½ tsp ground cumin

½ tsp smoked paprika

½ tsp chili powder (optional, for spice)

1 tbsp chopped fresh cilantro (optional)

For the Quesadillas:

4 large flour tortillas (or whole wheat)

1½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

1 tbsp  oil (for cooking)

For Serving:

Sour cream

Salsa or pico de gallo

Guacamole

Lime wedges

Instructions:

 Cook the Vegetables

Heat olive oil in a large skillet over medium heat.

Add onion, bell peppers, zucchini (if using), and garlic. Sauté for 3-4 minutes until softened.

Stir in corn, salt, black pepper, cumin, paprika, and chili powder. Cook for another 2 minutes.

 Add the Chicken

Add the cooked, shredded chicken to the skillet and mix well.

Cook for 2 more minutes until heated through. Remove from heat and stir in cilantro.

 Assemble the Quesadillas

Heat a separate large pan or griddle over medium heat and lightly pour oil one side of a tortilla.

Place the tortilla oil side down in the pan.

Sprinkle ¼ cup shredded cheese over one half of the tortilla.

Spoon ¼ of the chicken and veggie mixture over the cheese.

Sprinkle another ¼ cup of cheese on top, then fold the tortilla over.

 Cook the Quesadillas

Cook for 2-3 minutes per side, pressing gently with a spatula, until golden brown and crispy.

Repeat with the remaining tortillas.

 Serve & Enjoy!

Slice the quesadillas into wedges and serve with sour cream, salsa, guacamole, and lime wedges.

Tips & Tricks:

Want extra crunch? Add black beans or diced jalapeños.

For crispier quesadillas, use less filling to avoid sogginess.

Cheese matters! A mix of Monterey Jack and cheddar melts perfectly.

Make it vegetarian by skipping the chicken and adding extra veggies like mushrooms or spinach.

Air Fryer Method: Cook at 375°F (190°C) for 5-6 minutes per side.

Nutrition Facts (Per Quesadilla):

Calories: ~450

Protein: ~30g

Carbohydrates: ~40g

Fats: ~20g

Fiber: ~5g

Sodium: ~600mg

These cheesy, crispy, and flavor-packed quesadillas are a guaranteed hit!