Well hello, long time, no post! Things have been a bit hectic, so I took a much needed break from cooking. We had a few too many nights of frozen ravioli and breakfast for dinner, but I finally got back into the kitchen again this weekend– I missed it!
The first recipe I created is a very tasty one. These summer chicken quesadillas were inspired by the fresh corn I had for the first time this season during a clam bake at a work retreat last week – yum! I bought 8 ears of corn this weekend and set about making these quesadillas, which are also packed with red bell peppers, shredded chicken, and sharp cheddar cheese. The lime juice and spices pull everything together nicely. I’m planning on making these all summer long. In fact, I might even make them again next weekend with my remaining 4 ears of corn!
Summer Chicken Quesadillas
2 tablespoons canola oil
1 red onion, chopped
2 red bell peppers, chopped
Kernels from 4 ears of corn
4 boneless, skinless chicken breasts, cooked and shredded (I poached mine)
Juice of 1 lime
2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoons paprika
1/2 teaspoon cayenne pepper
12 8-inch whole wheat tortillas
3 cups shredded sharp cheddar cheese
1 cup of your favorite salsa
Heat canola oil over medium heat in a large nonstick skillet. Add onion and red bell pepper to the skillet and saute for 5 to 7 minutes; add corn kernels to the pan and saute an additional 3 to 4 minutes or until all veggies are tender. Place cooked veggies in a large bowl, and stir in the shredded chicken, lime juice, cumin, salt, paprika, and cayenne pepper.
Preheat oven broiler. Place 6 tortillas on several large greased cookie sheets. Spread half the shredded cheese evenly on the tortillas; top evenly with the veggie/chicken filling mixture, the remainder of the cheese, and the remaining 6 tortillas. Place quesadillas in the oven and broil for 2 to 3 minutes on each side, or until cheese is melted and quesadillas are heated through. Cut tortillas into 4 wedges and top with salsa. Makes 6 large servings.
Nutrition: 821 calories, 34.8g fat, 10.2g fiber, 59.6g protein per serving
Cost: $1.73 per serving