Chicken Quesadillas

Chicken Quesadillas
Servings: 8 Prep 15 mins Cook 1 min Grill 24 mins


  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 1/4 pounds thin-sliced chicken breasts
  • 2 ears corn on the cob, shucked
  • 1 15 1/2 ounce can black beans, drained and rinsed
  • 8 burrito-size tortillas
  • 2 cups Mexican cheese blend
  • Sour cream and salsa (optional)

Make It

1. Bring a pot of lightly salted water to a boil. Prepare Marinade. In a medium-size bowl, whisk lime juice, olive oil, chili powder, cumin and salt. Set aside 2 tablespoons and pour remaining mixture into a large resealable plastic bag.

2. Quesadillas. Add chicken to marinade in bag. Refrigerate while heating grill to medium-high heat.

3. Add corn to boiling water. Cook 1 minute. Remove from heat; drain.

4. Once grill is heated, place corn on grill and cook 12 minutes, turning, until some of the kernels are a little charred. Remove from grill and cut kernels from cobs. Combine in bowl with beans and reserved marinade.

5. Remove chicken from bag, discard marinade and grill about 2 minutes per side. Slice into thin strips. Place 2 tortillas on grill. Top half of each with 2 tablespoons of the cheese, some of the chicken strips, a heaping 1/4 cup of the corn mixture and 2 tablespoons more cheese. Fold in half and grill 1 minute. Turn over and grill another minute. Repeat with all ingredients. Serve quesadillas with sour cream and salsa, if desired.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 514, Fat, total (g): 20, chol. (mg): 66, sat. fat (g): 8, carb. (g): 50, fiber (g): 6, pro. (g): 32, sodium (mg): 948, Percent Daily Values are based on a 2,000 calorie diet.