CREAMY CHICKEN AND CORN QUESADILLAS WITH CUCUMBER SALSA

A quick and easy dinner takes the form of Creamy Chicken and Corn Quesadillas with Cucumber Salsa – cream cheese, pepper jack cheese, rotis chicken and jalapeños served with a cucumber, basil, lime and avocado salsa.

Jalapeños are added to each part of the recipe: in the quesadilla mixture, the salsa then grilled and served with the quesadillas. Grilled, sliced jalapeños are good with almost anything savory, especially cream foods. If like me, you’re a jalapeño lover, you’ll know how the heat level fluctuates you’ll already to know to make adjustments based on your heat tolerance and that of the people you’re cooking this for. Basil adds an unexpected flavor over the standard cilantro (coriander) but having made it with both I can attest for either herb is delicious.

Quesadillas are the perfect toasted sandwich: easy to make with a crispy outside, a creamy filling and they take no time to make, especially if like me, you use a rotis chicken. Substitute a rotis chicken in these recipes to help make dinner a little easier: Homemade Chicken Caesar Salad; Creamy Lemon Chicken Fettuccine; Creamy Chicken Pasta.

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CREAMY CHICKEN AND CORN QUESADILLAS WITH CUCUMBER SALSA

The quesadillas come together quickly if you use a store-bought rotis chicken or if you have leftover cooked chicken. Frozen corn is convenient and I’ve made this recipe using thawed, frozen corn and fresh corn – no need to cook the corn first. The salsa can be made an hour or so ahead of time adding the basil just before serving.

Prep Time20 mins

Total Time30 mins

Course: Main Course

Servings: 6

Calories: 627kcal

Author: Lovoni

Equipment

• griddle pan

Ingredients

US Customary – Metric

• 2 cups chopped rotisserie or leftover roast chicken
• 1 cup corn kernels fresh or frozen, thawed
• 2 jalapeños, diced plus 2 extra jalapeños, sliced, optional
• 1/2 cup mayonnaise
• A good pinch of sea salt and freshly ground pepper
• 6 taco-sized flour tortillas 8 inches
• 6 tablespoons spreadable cream cheese
• 2 cups grated pepper jack cheese
• 3 tablespoons melted butter
• 1 teaspoon garlic powder
• Lime wedges, for serving

CUCUMBER BASIL SALSA

• 3 Persian cucumbers, diced mini
• 1 ripe avocado, diced
• 2 garlic cloves, finely diced
• 2 jalapeños, diced
• 1/4 cup diced red onion
• 1/3 cup lime juice or more to taste
• 1 teaspoon granulated sugar
• A good pinch of sea salt and freshly ground pepper
• 3 tablespoons chopped basil leaves, plus extra leaves for garnish

Instructions

To make the salsa:

• In a medium bowl, combine all the ingredients. If you’re making it ahead of time, leave the basil out until just before serving.
• In a medium bowl combine the chicken, corn, jalapeño, mayo, salt and pepper; stir to thoroughly combine. Arrange a tortilla on a board or the counter, spread with 1 tablespoon of cream cheese then spread one half of the tortilla with 1/3 cup of the chicken mixture spreading the mixture to just cover one half. Fold the other side of the tortilla over to cover the chicken; set aside. Repeat with the remaining tortillas, cream cheese and filling.
• In a ramekin or small bowl, combine the butter and garlic powder. Heat a long griddle pan to medium-low heat. Brush the quesadilla with the garlic butter and cook on the griddle pan for 3 to 4 minutes before carefully flipping and cooking a further 3 minutes or until golden brown. Cut each quesadilla into 3 wedges to serve. Serve with cucumber salsa and lime wedges.

Nutrition

Calories: 627kcal | Carbohydrates: 28g | Protein: 29g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 712mg | Potassium: 517mg | Fiber: 4g | Sugar: 5g | Vitamin A: 879IU | Vitamin C: 20mg | Calcium: 352mg | Iron: 2mg