Quesadillas are one of the easiest and most versatile things you can make at home. Plus, I’ve yet to meet someone who doesn’t enjoy a good quesadilla. What’s not to like? It’s a crisp tortilla stuffed with melty cheese, meat and fresh vegetables paired with salsa and sour cream for dipping.
This version of a quesadilla is perfect for the warm weather ahead. Fresh corn cut off the cob adds the perfect amount of sweetness to offset the tangy-ness of creamy goat cheese.
The recipe calls for chicken, but feel free to omit the meat all together or use thinly sliced steak or chopped shrimp to dress them up a bit.
One last added bonus, everything is cooked in the same skillet, so it makes for easy clean up after a long day or for a casual get together with friends.
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
Chicken Corn and Goat Cheese Quesadillas
Makes about 6 quesadillas
1 pound chicken tenders (chicken breasts work too, but tenders cook faster and retain more moisture)
Kosher salt and pepper to taste
2 ears of fresh sweet corn
Half a bunch cilantro, chopped
8 ounces sharp cheddar cheese, freshly grated (already shredded cheese will do, but freshly grated cheese melts better and doesn’t congeal as fast)
4 ounces goat cheese
6 eight-inch flour tortillas
Salsa and sour cream for serving
Heat a large nonstick skillet over medium-high heat. Coat the skillet with nonstick cooking spray while heating.
Season chicken tenders lightly with salt and pepper. Add tenders to heated skillet and cook until golden brown on both sides and no pink remains in the center, approximately 8-10 minutes.
Remove the chicken to a cutting board and allow to cool slightly before shredding with your hands into a large bowl.
Meanwhile, cut the fresh corn off the cob. Coat the same nonstick skillet with more cooking spray and heat over high heat. Add the fresh corn and cook for about 2-3 minutes or just until the corn begins to brown and cook through.
Add the cooked corn to the same bowl with the shredded chicken. Squeeze the fresh lime juice into the bowl, add the chopped cilantro and mix to combine.
To assemble the quesadillas, lay six tortillas out separately on a clean counter or divide between two cookie sheets.
On the bottom half of each tortilla, add 1/4 cup of cheddar cheese, a 1/4 cup of filling and divide the goat cheese between the six tortillas. Top each quesadilla with the remaining cheddar and fold the quesadillas in half, gently pressing to “seal” them together.
Heat the nonstick skillet over medium-high heat and coat with cooking spray. Working in batches, carefully place two quesadillas in the pan at a time. Cook until golden brown on each side and the cheese is melted. Transfer quesadillas to a cutting board.
To serve, cut each quesadilla into four pieces. Divide between plates or shingle neatly on a large platter. Serve with salsa and sour cream.
Jessica James is a millennial mom and professional chef whose passion is inspiring families to cook and spend quality time together in the kitchen.