• Ingredients: 18
  • Serves: 6

Chicken cheddar quesadillas with tomato and corn salsa with chicken tenders, chili powder, ground cumin, olive oil, divided, large garlic cloves, chopped, burrito-size flour tortillas, grated sharp cheddar cheese.


For the garlic butter:

For the corn:

  • 8 ears corn, silks removed but husks left on, soaked in cold water for at least 10 minutes
  • 2 fresh limes, quartered
  • 1/2 cup crumbled queso fresco or mild feta

Tomatillo Salsa Verde

  • 1 1/4 cups fresh cilantro leaves
  • 1 tbsp. fresh lime juice


For Corn Tortillas*


  1. Step 1 Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.

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  2. Step 2 Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

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  3. Step 3 Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes.

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  4. Step 4 Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese.

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  5. Step 5 Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat.

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  6. Step 6 Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side.

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Nutrition information

Calories 642 Carbohydrates 37 g (12%)
Fat 42 g (65%) Protein 30 g (59%)
Saturated Fat 16 g (80%) Sodium 1,284 mg (53%)
Polyunsaturated Fat 5 g Fiber 4 g (15%)
Monounsaturated Fat 18 g Cholesterol 91 mg (30%)