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Description
Leftover chicken and beans along with canned corn makes a hearty quesadilla. Photo credit: Lindsay Landis from Love & Olive Oil.
Ingredients
US|METRIC
8 SERVINGS
- 2 cups shredded cheddar cheese (divided)
- 8.75 oz. whole kernel corn (drained)
- 1 cup canned black beans (drained and rinsed)
- 1 cup cooked chicken (chopped)
- 1 cup chopped tomato
- 1 pkg. taco seasoning mix (McCormick® Original)
- 8 flour tortillas (8-inch)
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Directions
- Preheat oven to 400°F. Mix 1 1/2 cups of the cheese, corn, beans, chicken, tomato and Seasoning Mix until well blended.
- Place 4 of the tortillas on 2 baking sheets. Spread 1/4 of the chicken mixture evenly on each tortilla. Top with remaining tortillas. Sprinkle with remaining 1/2 cup cheese.
- Bake 5 to 10 minutes or until cheese is melted and tortillas are lightly browned. Cut into wedges to serve. Serve with toppings, if desired.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium820mg34% |
| Potassium310mg9% |
| Protein18g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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