Grilled chicken and corn quesadillas
1 tablespoon canola oil
1 large red onion, chopped (about 2 cups)
1 cup corn kernels (fresh or frozen)
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3 garlic cloves, minced
2 boneless chicken breast halves,
grilled and torn into strips
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 (8-inch) flour tortillas
4 ounces thinly sliced Monterey jack or Cheddar cheese
3 ounces crumbled goat cheese
1/4 cup chopped cilantro
1/4 cup sour cream
1/2 cup favorite salsa
Makes 4 servings.
Heat oil in a large skillet over medium heat. Saute onions and corn 5 minutes. Add garlic and cook 1 minute. Stir in chicken, cumin, chili powder, oregano, salt and pepper. Remove from heat.
Place tortillas on a work surface. Layer a quarter of the sliced cheese on one half of each tortilla. Top with chicken mixture, goat cheese and cilantro, dividing evenly. Fold tortillas closed and press lightly to seal.
Heat oven to 200 degrees. Heat a medium saute pan over medium heat. Cook quesadillas one at a time, 4 to 5 minutes per side, until cheese is melted and tortilla crisp. Place finished ones on a cookie sheet in the oven to keep warm. Slice each quesadilla in half, and plate with 1 tablespoon sour cream and 2 tablespoons salsa.