Creamy Chicken and Corn Quesadillas

Recipe adapted from Chef Helen Lampkin.

Ingredients:

• 1 rotisserie chicken breast, shredded
• 1-2 TBSP olive oil
• 10 oz. bag of frozen corn
• 1 orange or red bell pepper, petite diced
• 1/3 c. onion, petite diced
• 12 oz. tub of whipped cream cheese
• Salt and pepper, to taste
• 6-8 8 inch flour tortillas
• 8 oz. pepper jack cheese, shredded
• Serve with sour cream, guacamole, and/or salsa

Directions:

1. Quesadilla Filling: Heat olive oil in skillet over medium heat. Sauté the corn, bell pepper, and onion until softened. Add the chicken and whipped cream cheese and toss to combine allowing the cream cheese to melt. Taste and adjust seasoning with salt and pepper.
2. Fill Tortillas: Lay out your tortillas, and place an equal amount on half of each tortilla; then top the chicken filling with the pepper jack cheese. Fold the empty side of the tortilla onto the filled side and gently press down.
3. Toast Quesadillas: Heat a large skillet over medium high heat; then spray the pan with some olive oil. Add as many filled tortillas as the pan allows, and allow the bottoms to get brown and crispy, and then flip and repeat.
4. Serve: Serve quesadillas with sour cream, guacamole, and/or salsa.

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Creamy Chicken and Corn Quesadillas

Recipe by RC

Ingredients

• 1 rotisserie chicken breast, shredded

• 1-2 TBSP olive oil

• 10 oz. bag of frozen corn

• 1 orange or red bell pepper, petite diced

• 1/3 c. onion, petite diced

• 12 oz. tub of whipped cream cheese

• Salt and pepper, to taste

• 6-8 8 inch flour tortillas

• 8 oz. pepper jack cheese, shredded

• Serve with sour cream, guacamole, and/or salsa

Directions

• Quesadilla Filling: Heat olive oil in skillet over medium heat. Sauté the corn, bell pepper, and onion until softened. Add the chicken and whipped cream cheese and toss to combine allowing the cream cheese to melt. Taste and adjust seasoning with salt and pepper.
• Fill Tortillas: Lay out your tortillas, and place an equal amount on half of each tortilla; then top the chicken filling with the pepper jack cheese. Fold the empty side of the tortilla onto the filled side and gently press down.
• Toast Quesadillas: Heat a large skillet over medium high heat; then spray the pan with some olive oil. Add as many filled tortillas as the pan allows, and allow the bottoms to get brown and crispy, and then flip and repeat.
• Serve: Serve quesadillas with sour cream, guacamole, and/or salsa.