Southwest Chicken Quesadilla Stackers

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Serves: 6

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Ingredients

  • 1 bag (12 oz.) Birds Eye Steamfresh® Super Sweet Corn, cooked according to package directions
  • ¾ cup canned black beans, drained and rinsed
  • 1 ½ cups shredded Mexican-style cheese blend
  • 4 tablespoons finely chopped red onion
  • ¾ teaspoon garlic powder
  • ¾ teaspoon freshly ground black pepper
  • 1 cup fully cooked shredded chicken (rotisserie or canned)
  • 6 (8-inch) burrito-size whole wheat flour tortillas
  • Mild salsa
  • Light sour cream
  • Diced tomatoes
  • Shredded lettuce

Cooking Instructions

  1. Preheat oven to 425°F. Coat a large baking pan with nonstick cooking spray.
  2. Stir 1 cup corn, black beans, 1 cup cheese, 2 tablespoons onion, ½ teaspoon garlic powder and 1/2 teaspoon black pepper together in a large bowl.
  3. In another bowl, toss chicken, remaining ½ cup cheese, remaining 2 tablespoons onion, remaining ¼ teaspoon garlic powder and remaining 1/4 teaspoon black pepper together.
  4. Place 2 tortillas on the baking pan. Spread each with the corn mixture, leaving a ½-inch border around the edges. Place another tortilla on top of each stack and spread each with the chicken mixture. Place remaining tortillas on top and coat with cooking spray.
  5. Bake until golden and crispy on top, about 13 to 16 minutes, rotating the pan halfway through baking.
  6. Allow quesadillas to cool 5 minutes before cutting each into 6 wedges. Top quesadillas with remaining corn and black beans, salsa, sour cream, diced tomatoes and shredded lettuce, if desired.
 

Kitchen Tips

Have fun by making a “toppings bar” and allowing children to dress their quesadillas with desired toppings.

Try combining the remaining corn and black beans with the salsa for a different kick!


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