CREAMY CHICKEN AND CORN QUESADILLAS WITH CUCUMBER SALSA

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CREAMY CHICKEN AND CORN QUESADILLAS WITH CUCUMBER SALSA

The quesadillas come together quickly if you use a store-bought rotis chicken or if you have leftover cooked chicken. Frozen corn is convenient and I’ve made this recipe using thawed, frozen corn and fresh corn – no need to cook the corn first. The salsa can be made an hour or so ahead of time adding the basil just before serving.

Prep Time20

Total Time30

Course: Main Course

Servings:

Calories: 627kcal

Author: Lovoni

Equipment

griddle pan

Ingredients

US Customary - Metric

2 cups chopped rotisserie or leftover roast chicken
1 cup corn kernels fresh or frozen, thawed
2 jalapeños, diced plus 2 extra jalapeños, sliced, optional
1/2 cup mayonnaise
A good pinch of sea salt and freshly ground pepper
6 taco-sized flour tortillas 8 inches
6 tablespoons spreadable cream cheese
2 cups grated pepper jack cheese
3 tablespoons melted butter
1 teaspoon garlic powder
Lime wedges, for serving

CUCUMBER BASIL SALSA

3 Persian cucumbers, diced mini
1 ripe avocado, diced
2 garlic cloves, finely diced
2 jalapeños, diced
1/4 cup diced red onion
1/3 cup lime juice or more to taste
1 teaspoon granulated sugar
A good pinch of sea salt and freshly ground pepper
3 tablespoons chopped basil leaves, plus extra leaves for garnish

Instructions

To make the salsa:

In a medium bowl, combine all the ingredients. If you’re making it ahead of time, leave the basil out until just before serving.
In a medium bowl combine the chicken, corn, jalapeño, mayo, salt and pepper; stir to thoroughly combine. Arrange a tortilla on a board or the counter, spread with 1 tablespoon of cream cheese then spread one half of the tortilla with 1/3 cup of the chicken mixture spreading the mixture to just cover one half. Fold the other side of the tortilla over to cover the chicken; set aside. Repeat with the remaining tortillas, cream cheese and filling.
In a ramekin or small bowl, combine the butter and garlic powder. Heat a long griddle pan to medium-low heat. Brush the quesadilla with the garlic butter and cook on the griddle pan for 3 to 4 minutes before carefully flipping and cooking a further 3 minutes or until golden brown. Cut each quesadilla into 3 wedges to serve. Serve with cucumber salsa and lime wedges.

Nutrition