Giant Chicken Quesadilla
Roasted Cilantro Corn
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
- Preheat oven to 425°F. Toss together chicken and seasoning.
- 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.
- 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.
- 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
- Preheat oven to 425°F. Combine frozen corn, oil, paprika, and salt on a foil-lined rimmed baking sheet; spread in an even layer.
- 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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