Speedy Chicken Quesadillas

Prep time: 15min
Total time: 35min
1
Rotisserie chicken, skin removed and breast meat only, diced
1
Orange pepper, diced
1 cup
Fresh (uncooked) corn kernels, about 1 cob
250 mL
1 1/2 cups
Sliced mushrooms
375 mL
1/2 cup
Finely sliced red onion
125 mL
1 pkg
Compliments Burrito Kit
478 g
2 cups
Compliments Balance Part Skim Mozzarella Shredded Cheese
500 mL
1/8 of the recipe
calories
290
fat
9 g
carbs
31 g
protein
21 g

Directions

  1. Preheat a panini press or a skillet to medium-high heat.

  2. Combine chicken, pepper, corn, mushrooms and onion. Season with the burrito seasoning mix. Place tortillas on a clean work surface. Sprinkle bottom half of each tortilla with 2 tbsp (30 mL) cheese. Divide chicken mixture evenly between tortillas. Sprinkle each evenly with remaining cheese. Fold tortillas in half.

  3. Lightly oil panini press or skillet and cook 2 quesadillas at a time until crisp and golden on both sides and heated through, about 5 to 7 min. If using a skillet, flip quesadillas over when brown on the underside. Cut in half and serve with salsa (from kit) for dipping.

Tip

To remove kernels from a cob of corn, use a sharp knife and cut downward, allowing the kernels to fall on a plate. In this recipe, simply add the corn to the other ingredients – there's no need to cook it first.