SchoolFamily Recipes Food Allergies Peanut-free Grilled Chicken and Corn Quesadillas

Grilled Chicken and Corn Quesadillas

This unbelievably delicious and simple to prepare dish requires just a few ingredients. It's designed to be made in the summer, when the grill is out and corn is fresh. However, even if using frozen corn, it's a good recipe to keep in your file when you want to make the most out of the leftovers in your fridge.

Grilled Chicken and Corn Quesadillas
2.8/5 rating (6 votes)

Ingredients

  • 1 1/2 teaspoons kosher salt, divided
  • 1 pound boneless, skinless chicken breast
  • 2 ears fresh corn (use frozen if not in season)
  • 1/2 teaspoon ground cumin
  • 2 tablespoon fresh cilantro, chopped
  • 2 scallions (green onions), sliced
  • 1 1/2 cups Jack cheese, grated
  • 6 flour tortillas

Directions

  1. Preheat grill.
  2. Season chicken breasts with 1 teaspoon of the Kosher salt.
  3. Grill the corn and the chicken breasts for a total of 8 minutes, until juicy and cooked through.
  4. Remove chicken and corn from the grill, and turn grill to low. Allow the chicken and corn to cool, then dice the chicken into small cubes, and remove the kernels from the corn. 
  5. Place the chicken and corn in a bowl along with the remaining ingredients and toss to combine.
  6. Place a tortilla on the grill and spread 1/2 cup of the chicken mixture onto one side. Fold the tortilla over. 
  7. Grill the stuffed, folded tortilla for 2 minutes on each side, being careful not to burn the tortilla. Follow the same steps with the remaining tortillas.

  8. Slice each grilled tortilla into triangles to form a quesadilla and serve.

Comments (1)

  • dominique ferguson

    dominique ferguson

    17 October 2013 at 14:30 |
    I want to try these with the children in the classroom

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