Quesadillas with Chicken and Corn

by Editorial Staff

Chicken and Corn Quesadillas are a great option for a hearty breakfast or snack. After all, it contains a lot of chicken breast, cheese, fried vegetables, and all this in a thin flat cake fried in a pan.

Cook: 25 mins

Servings: 2

Ingredients

  • Tortilla – 2 Pieces
  • Chicken breast – 1 Piece
  • Cherry tomatoes – 3-4 Pieces
  • Corn – 1 Tbsp. spoon (canned)
  • Bulgarian pepper – 1 Piece
  • Bulb onions – 1/2 Pieces
  • Cheese – 40 grams (hard)
  • Tomato paste – 1 tablespoon the spoon
  • Salt – To taste
  • Black pepper – To taste
  • Vegetable oil – 3 tbsp (1 tablespoon. l – vegetables, 2 tablespoon. l – in chicken)

Directions

  1. Prepare all the ingredients you need to make corn and corn quesadilla. Wash the breast and pat dry with a paper towel. Peel the onion, wash the tomatoes, wash the peppers and remove the seeds and stalk. Drain the corn.
  2. Cut the bell pepper into cubes. Pour vegetable oil into the pan and add pepper.
  3. Chop the onions and add to the bell pepper.
  4. Cut the cherry into 4 pieces and add to the pan with vegetables.
  5. Add canned corn to the skillet.
  6. Place the skillet over medium heat for 7 minutes, stirring.
  7. Cut the chicken breast into thin strips. Pour vegetable oil into a frying pan and heat, add chicken.
  8. Fry over high heat for 3 minutes, stirring.
  9. Add the tomato paste to the pan, season with salt and pepper.
  10. Fry for another 3 minutes, stirring.
  11. Add stir-fried vegetables and stir. Heat for 1-2 minutes and remove from heat.
  12. Grate the cheese on a fine grater and divide it into quarters. Place the tortillas on the table and sprinkle one half of the tortillas with cheese.
  13. Spread the chicken filling evenly over the cheese.
  14. Sprinkle the remaining cheese on top.
  15. Cover the filling with the other half of the flatbread and fry on both sides in a hot skillet for 2-3 minutes.
  16. Serve immediately.

Bon Appetit!

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