Categories: Meals
Ingredients
- 2 Boneless Skinless Chicken Breasts
- 3 oz. Corn Kernels
- 1 Jalapeño Pepper
- 1/4 oz. Cilantro
- 1 Lime
- 1 tsp. Powdered Ranch Seasoning
- 6 Small Flour Tortillas
- 2 oz. Shredded Cheddar Cheese
- 1 oz. Sour Cream
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Pat chicken breasts dry and place on prepared baking sheet. Drizzle with 1 tsp. olive oil and rub oil into chicken breasts. Thoroughly wash hands after touching raw chicken. Roast in hot oven until chicken breasts reach a minimum internal temperature of 165 degrees, 15-18 minutes. While chicken roasts, cook corn.
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Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn to hot pan and stir often until lightly charred, 1-3 minutes. Transfer corn to a mixing bowl. Wipe pan clean and reserve.
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Stem jalapeño, halve, seed, remove ribs, and mince. Mince cilantro (no need to stem). Halve lime. Juice one half and cut other half into quarters. Add jalapeño (to taste), cilantro, 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt to bowl with corn and stir to combine. Set aside.
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Slice cooked chicken thinly and return to baking sheet. Add ranch seasoning to chicken and toss to coat. Place tortillas on a clean work surface. Evenly distribute half the cheese on half of each tortilla. Top with chicken, then add remaining cheese. Fold tortilla over cheese.
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Return pan used to cook corn to medium heat and add 1 Tbsp. olive oil. Working in batches if necessary, add quesadillas to hot pan and cook until browned, 2-3 minutes per side. Replenish with 2 tsp. olive oil if pan becomes dry. Plate dish as pictured on front of card, garnishing with corn salsa and sour cream. Squeeze lime wedges over quesadillas to taste. Bon appétit!