For those who don’t know me, I’m a true Arizona girl at heart, implanted in lovely Columbus, Ohio. Since moving to the Midwest four years ago, I find myself craving Mexican food on a regular basis. While on the never ending search for the perfect Mexican cuisine in Columbus, I have discovered fun, healthy twists on classic dishes that combine some of my favorite ingredients.
So, pour yourself a margarita, crank up the mariachi music, and enjoy!
Total Time: 25 min
1 ½ oz. goat cheese - softened to room temp
2 tbsp shredded monetary jack cheese (or your favorite cheese combination - cream cheese is a fun alternative too! )
½ cup chopped onion
½ cup canned corn
½ cup boneless, skinless chicken breast - cut into pieces
2 tbsp chopped fresh cilantro (feel free to use more if you love cilantro!)
4 - 6” tortillas
1. Heat EVOO in a saute pan over medium heat. Season chicken with salt and pepper and add it to the pan. Saute chicken for a few minutes. Add a generous amount of taco seasoning and a dash of water to the pan. Turn the heat to med-low and let the chicken simmer for a few minutes until done. Remove chicken from pan and set aside.
2. Combine cheeses in a small bowl and set aside.
3. In a clean pan, heat EVOO and garlic over medium-low heat. Add onion and saute for 2 minutes. Add corn and saute for 1 minute, generously seasoning the mixture with salt and pepper as it cooks. Add the cooked chicken and saute for 1 minute. Remove from heat and stir in the cilantro.
4. Spread the cheese mixture over 2 tortillas. Add the chicken mixture on top to each tortilla and top with the remaining tortillas. Spray a large pan with cooking spray and warm the quesadillas over medium heat for 5-6 minutes, flipping half way thru. You can also put the tortillas on a cookie sheet in the broiler for a few minutes or use a Panini press.