Giant Chicken Quesadilla

Roasted Cilantro Corn
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Ingredients

  • 3 cups shredded rotisserie chicken
  • 1 (1-oz) envelope less sodium taco seasoning mix
  • 10 soft taco-size flour tortillas
  • 2 cups shredded iceberg lettuce
  • 2 cups shredded Monterey Jack cheese
  • 1 Tbsp olive oil
  • ⅓ cup refrigerated salsa
  • ⅓ cup sour cream

Instructions

  1. Preheat oven to 425°F. Toss together chicken and seasoning.
  2. Arrange 6 tortillas around perimeter of a large greased rimmed baking sheet, allowing one-third of each tortilla to hang over edge of pan. Place 2 tortillas in middles of baking sheet, overlapping other tortillas.
  3. Top with chicken mixture, lettuce, and cheese. Fold outside tortillas over filling toward center. (They will not completely cover filling.) Place 2 tortillas in the center to completely cover filling.
  4. Brush top of tortillas with ½ Tbsp oil. Place a second baking sheet on top of tortillas to keep quesadilla flat while baking. Bake 20 minutes or until golden and crisp. Brush with ½ Tbsp oil. Cool 5 minutes. Cut quesadilla into 6 large squares or 12 small squares. Serve 2 servings with salsa and sour cream, and reserve the remaining servings for another meal.

Side Dish Ingredients

  • 1½ cups frozen corn kernels
  • 1 Tbsp olive oil
  • ½ tsp paprika
  • ⅛ tsp salt
  • 3 Tbsp chopped fresh cilantro

Side Dish Instructions

  1. Preheat oven to 425°F. Combine frozen corn, oil, paprika, and salt on a foil-lined rimmed baking sheet; spread in an even layer.
  2. Roast 18 to 22 minutes or until golden, stirring halfway through baking. Toss with cilantro.

Nutritional Information

Main Side Total
Servings 6 2
Calories
390
151
541
Fat (g) 24 8 32
Sat. Fat (g) 13 1 14
Protein (g) 31 3 34
Carb (g) 9 21 30
Fiber (g) 2 2 4
Sodium (mg) 826 150 976
T. Sugs (g) 3 3 6
A. Sugs (g) 0 0 0

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