Roasted Corn Quesadillas 

(serves 7; estimated cost: $14, or $2 per serving)

Ingredients 

• 1.5 cups chopped cooked chicken\

• 1 cup frozen roasted corn kernels

• 2 green onions, sliced 

• 4 oz can diced green chiles, drained 

• 4 oz shredded cheese 

• 1/4 tsp cumin 

• 1/4 tsp salt 

• 7 8-inch tortillas 

Steps 

1. Combine the chopped chicken, corn kernels (no need to thaw first), sliced green onions, diced green chiles, shredded cheese, cumin, and salt in a bowl. Stir until everything is evenly combined.

2. Place 1/2 cup of the chicken and corn mixture in each tortilla, spreading it over 1/2 of the surface, then folding the tortilla to close. Repeat until you run out of filling (I filled 7 tortillas before running out).

3. Place the quesadillas in a dry skillet over medium-low heat. Cook on each side until the tortillas are brown and crispy and the filling is melted and gooey. Cut each quesadilla into thirds and serve.