Roasted Corn and Chicken Quesadillas 

A healthy and deliciously different take on quesadillas, these include roasted corn, jalapenos, and Goat cheese!


  • 1 cup shredded chicken
  • 1 cup sweet corn
  • 1 jalapeno, seeds removed and diced
  • 2 oz goat cheese crumbles
  • 8 corn tortillas
  • 4 Tablespoons salsa Verde, divided
  • 1 teaspoon olive oil
  • Nonstick spray


  1. In a medium skillet, roast corn and jalapeños in olive oil over medium-high heat for about 5 minutes, stirring occasionally.
  2. In a medium bowl, combine corn, chicken, and cheese. Stir until cheese melts.
  3. Evenly divide chicken mixture onto four tortillas. Top each with 1 Tablespoon salsa and remaining 4 tortillas.
  4. Spray skillet with nonstick spray, place quesadilla in pan, and cook 3-4 minutes on each side. Repeat with each quesadilla.

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