Crispy tortillas stuffed with juicy chicken, melty cheese, corn, and herbs for a quick weeknight meal.
# What You'll Need:
→ Chicken & Seasoning
01 - 2 whole boneless, skinless chicken breasts
02 - 1 tablespoon taco seasoning
03 - 2 tablespoons vegetable oil or canola oil
→ Filling
04 - 8 ounces roasted red pepper cheese, grated (or substitute cheddar or Monterey Jack)
05 - 1/2 cup corn kernels, fresh or canned and drained
06 - 4 scallions, thinly sliced
07 - 2 tablespoons chopped fresh cilantro
→ Assembly
08 - 4 (10-inch) flour tortillas
09 - 4 tablespoons butter, softened
→ For Serving (optional)
10 - Sour cream
11 - Salsa
12 - Guacamole
# Steps to Follow:
01 - Rub both sides of the chicken breasts evenly with taco seasoning to coat.
02 - Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken breasts for 4 to 5 minutes per side, until the surface is golden and the internal temperature reaches 165°F. Remove from skillet.
03 - Transfer cooked chicken to a cutting board. Allow it to rest briefly, then chop into small bite-sized pieces.
04 - In a mixing bowl, combine the chopped chicken, grated cheese, corn, scallions, and cilantro. Toss gently to mix.
05 - Lay one tortilla flat. Spread one quarter of the filling evenly over half of the tortilla, leaving a 1/2-inch border. Fold the tortilla over to enclose the filling; repeat this process with the remaining tortillas and filling.
06 - Melt 2 tablespoons of butter in a 12-inch nonstick skillet over medium heat. Place 2 assembled quesadillas in the skillet and cook for about 2 minutes per side, pressing gently with a spatula, until the exterior is golden brown and cheese is melted.
07 - Melt the remaining 2 tablespoons of butter and cook the last 2 quesadillas as described above.
08 - Transfer quesadillas to a cutting board. Cut each into wedges and serve hot with sour cream, salsa, and guacamole if desired.
