Roasted Corn Quesadillas

Name: Roasted Corn Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 7 servings
Ingredients: 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)

Description: These smoky Roasted Corn Quesadillas are a fast and filling lunch that can be kept in the freezer for a fast meal or snack.

Prep Time: 10

Cook Time: 15

Ingredients

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)

Instructions

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.