So I have a terrible problem with recycling my magazines. I go through them once and add them to the heap of old magazines, only to forget about them for three months. Then, when Jared nags me about getting rid of my pile, I insist on going through each one, page by page, just to make sure I didn’t miss anything good!
Sure enough, when flipping through an old issue of Women’s Health, I stumbled across a section of easy and affordable recipes. Since Jared had recently mentioned he wanted to try out some new recipes, we tore out the pages and set them aside. On our next trip to the grocery store, we picked up the extras we needed and made this delicious spin on traditional chicken quesadillas.
4oz Feta cheese
4oz Monterey Jack Cheese
1/2 tsp virgin olive oil
1/4 cup chopped vidalia onion
1/2 cup frozen corn kernels, thawed
1 pinch ground black pepper
1/2 cup diced cooked skinless white meat chicken
4 six inch corn tortillas
Total Prep time
About 15 minutes
Total Cooking Time
About 10 minutes
Step One: Combine cheeses in small bowl and set aside.
Step Two: Heat olive oil in a medium saute pan over medium-low heat. Add onion and saute for 2 minutes. Add corn and pepper, saute for 1 minute. Add chicken and saute for 1 minute. Remove from heat.
Step Three: Spray a large frying pan or griddle with cooking spray. Warm quesadillas over medium heat for 5 to 6 minutes, flipping halfway.
Step Four: Serve and enjoy!
The feta cheese is a perfect hint of flavor along with the onion and corn, giving this a little something different than the typical chicken quesadilla. Add a side of rice pilaf and you’ve got yourself a quick and easy meal!
Kudos to chef Jared for nailing the recipe on the first try!