Chicken Quesadillas with Mexican Corn


Chicken Quesadillas with Mexican Corn

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 serving


  • 8 wholegrain tortillas
  • 2 cupd  grated chees
  • 200 g chopped chicken
  • 1/2 cup sliced cabbag
  • 4 cobs corn
  • 50 g butter
  • 1 packet taco seasoning


  • Take one tortilla and top with a handful of grated cheese, ¼ of the shredded cabbage and ¼ of the chicken. Top with more grated cheese and another tortillas.
    IMG 7035 Chicken Quesadillas with Mexican Corn
  • Heat a frypan over a medium heat. Once hot, add the quesadilla and cook 2-3 minutes or until cheese begins to melt. Flip the quesadilla and cook other side 2 minutes. If the tortillas are browning too quickly, turn the heat down.
  • Slice into quarters.
  • To make the corn: Place whole corn cobs in microwave and cook 3 minutes. Allow to cool slightly then remove husks. Soften the butter in the microwave. Stir through the taco mix. Using a spoon or spatula spread the butter mixture over both corn cobs. Cook over a medium-low heat for 7-8 minutes, turning regularly.


Carbohydrates: 51g | Protein: 35g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 751mg | Potassium: 356mg | Fiber: 7.5g | Sugar: 9.6g | Calcium: 538mg | Iron: 2.2mg
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