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Chicken and Corn Quesadillas


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Rate this recipe 4.4/5 (9 Votes)


  • 2 flour tortillas (10 inch)
  • 1 tablespoon butter or margarine, melted 2 tablespoons sour cream
  • 2 tablespoons Old El Paso® Thick ‘n Chunky salsa
  • 1/2 cup shredded cooked chicken
  • 3/4 cup shredded Mexican cheese blend (3 oz)
  • 1/4 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed
  • 2 tablespoons sliced green onions (2 medium)



Step 1

1 Heat oven to 400°F. Brush one side of each tortilla with butter. Place one tortilla on ungreased large cookie sheet, butter side down.

2 In small bowl, mix sour cream and salsa. Spread about 1 1/2 tablespoons of the sour cream mixture over tortilla on cookie sheet. Top each with chicken, 1 tablespoon of the cheese, the corn and onions. Sprinkle with remaining cheese. Place remaining tortilla, butter side up, over filling; press gently.

3. Bake 15 to 18 minutes or until cheese is melted and top is light golden brown. To serve, cut into wedges. Serve with additional salsa if desired.

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