Publix Aprons

Chili-Lime Chicken and Corn Quesadilla with Salsa and Sour Cream

Chili-Lime Chicken and Corn Quesadilla with Salsa and Sour Cream
Total Time:
30 minutes
Active Time:
30 minutes


1 (9-oz) package fully cooked chili-lime chicken
1 (11-oz) can southwestern-style corn
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon kosher salt
4 (8-inch) flour tortillas
3/4 cup shredded Mexican cheese blend
1/4 cup ranch dressing
4 tablespoons olive oil
1 cup medium (or mild) salsa
1 cup sour cream


  1. Cut chicken into thin, lengthwise strips; drain corn. Combine in small bowl: cayenne, garlic powder, and salt until blended.
  2. Spread 1 tablespoon ranch dressing evenly on each tortilla. Sprinkle one-half cheese evenly on one-half of each tortilla; top evenly with chicken, and corn. Sprinkle remaining one-half cheese on top and season with spice mixture; fold tortillas in half.
  3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 2 tablespoons oil in pan. Add two quesadillas to pan; cook 1–2 minutes on each side or until hot and crispy. Repeat with remaining oil to cook all quesadillas. Cut quesadillas into wedges. Serve with salsa and sour cream, for dipping.

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Nutritional Information

CALORIES (per 1/4 recipe) 760kcal; FAT 39.00g; SAT FAT 14.00g; TRANS FAT 0.00g; CHOL 115mg; SODIUM 2150mg; CARB 59g; FIBER 0.00g; SUGARS 9g; PROTEIN 19g; CALC 25%; VIT A 0%; VIT C 0%; IRON 6%

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