Whew, life has been hectic lately, y’all! But it’s a good hectic. In addition to launching the new Budget Bytes app (p.s. the Android app is officially coming!), I’m in the process of selling my home in New Orleans and relocating to Nashville. So yeah, my days have been CRA-ZY. But I still need to eat! So just before I left for my 8 hour drive to Nashville the other day I made these super fast, easy, and deliciously smoky Roasted Corn Quesadillas.
The star of these quesadillas is this amazing frozen roasted corn that I got at Trader Joes. I’m beginning to see similar products pop up other places too, like Whole Foods. The corn is charred before it’s frozen and it has the most incredible smoky flavor. It’s kind of like fire roasted canned tomatoes versus plain canned tomatoes, except times ten. It’s seriously a game-changing ingredient.
If you can’t find the frozen fire roasted corn I think these quesadillas would still be quite good. You can experiment with blistering the corn in a cast iron skillet like I did for my Warm Corn and Avocado Salad, although it doesn’t quite impart the level of smokiness as the store bought fire roasted corn.
And for all of my vegetarian friends, try swapping out the chicken for a drained and rinsed can of black beans or pinto beans. 🙂
Roasted Corn Quesadillas
Roasted Corn Quesadillas
These smoky Roasted Corn Quesadillas are a fast and filling lunch that can be kept in the freezer for a fast meal or snack.
- 1.5 cups chopped cooked chicken* ($2.50)
- 1 cup frozen roasted corn kernels ($0.75)
- 2 green onions, sliced ($0.20)
- 4 oz can diced green chiles, drained ($1.27)
- 4 oz shredded cheese* ($1.08)
- 1/4 tsp cumin ($0.03)
- 1/4 tsp salt ($0.02)
- 7 8-inch tortillas ($1.67)
Combine the chopped chicken, corn kernels (no need to thaw first), sliced green onions, diced green chiles, shredded cheese, cumin, and salt in a bowl. Stir until everything is evenly combined.
Place 1/2 cup of the chicken and corn mixture in each tortilla, spreading it over 1/2 of the surface, then folding the tortilla to close. Repeat until you run out of filling (I filled 7 tortillas before running out).
Place the quesadillas in a dry skillet over medium-low heat. Cook on each side until the tortillas are brown and crispy and the filling is melted and gooey. Cut each quesadilla into thirds and serve.
*I used one side of the breast from a rotisserie chicken, but you could quickly cook a boneless, skinless chicken breast or thighs in a skillet, then chop it.
**I used a Mexican cheese that I found at the grocery store, but it tasted exactly like Monterey Jack and that is what I would suggest in lieu of Mexican cheese.
Step by Step Photos
These are the main ingredients for the quesadillas, and it looks like I forgot to flip the can of green chiles on its side so you can actually see the label. LOL! But anyway… 2 sliced green onions, 4oz. of cheese (shredded), 4oz. can of diced green chiles, about 1.5 cups chopped cooked chicken, and 1 cup of frozen roasted corn. You don’t have to use the cheese I have pictured above, I just wanted to try it and it was a reasonable price, so I picked it up. It tastes almost exactly like Monterey Jack, which is what I had planned on using to begin with. 👍
Place the green onions, cheese, green chiles, chicken, and corn in a bowl, along with 1/4 tsp cumin and 1/4 tsp salt. Stir until everything is evenly combined.
Place about 1/2 cup of the corn and chicken filling in each 8-inch tortilla, spread it over half of the surface, then fold the tortilla to close. I was able to fill seven tortillas before I ran out of filling.
To cook the quesadillas, place them in a dry skillet over medium-low heat. Cook on each side until the tortillas are brown and crispy and the filling is melted and gooey. Slice into thirds and serve! Easy and fast!
If you want to freeze your quesadillas for later, just fill and fold, but do not cook in the skillet before freezing. Stack the uncooked quesadillas with a layer of parchment paper between each, place them in a gallon-size freezer bag, and pop them in the freezer. To cook from frozen, let thaw at room temperature for about 15 minutes, then cook over low heat until crispy on the outside and melted on the side. Make sure not to use higher heat or the inside will likely not heat through before the tortilla browns.