Creamy, crunchy, savory and delicious. Serve with a side of salsa and dip for a meal or an appetizer.
Beverage Pairings
Pair this quesadilla with either a Mexican-style beer or a classic Margarita.
Entrées, Wraps & Sandwiches
Roasted Street Corn & Chicken Quesadilla
Featuring Stonemill® Kitchens Roasted Street Corn Dip
Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 6 quesadillas
Ingredients
- Cooked rotisserie chicken, shredded (desired amount)
- 2 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- (1) 10 oz. package Stonemill Kitchens Roasted Street Corn Dip
- 1 1/2 cups sharp cheddar cheese, shredded
- (1) 2 oz. can green chilies
- (6) 10‑inch flour tortillas
Directions
- Preheat oven to 175° F.
- Place the shredded chicken in a mixing bowl.
- Combine all of the herbs and spices and mix thoroughly. Sprinkle and mix into the shredded chicken.
- In a separate small bowl, combine the Stonemill Kitchens Roasted Street Corn Dip, cheese, and chilies. Mix thoroughly.
- For assembly, cut each tortilla from the middle to the outer edge. DO NOT cut in half, just cut from the middle to the edge.
- Each tortilla is now divided into 4 quadrants. Place some chicken in the upper right quadrant, some cheese mixture in the upper left quadrant, and more cheese mixture in the lower left quadrant (leaving the lower right quadrant bare).
- Fold the bare tortilla quadrant up to cover the chicken, then fold to the left to cover the first cheese mixture, then fold down to cover the last cheese mixture.
- Lightly coat a sauté pan with nonstick spray. Place quesadilla in the pan over medium heat and cook until it browns nicely. Repeat with the rest of the quesadillas.
- Place all the quesadillas on a sheet pan and keep warm in the oven until ready to serve.
- Serve with salsa, guacamole, and any remaining dip.
