Jasper’s Chicken Quesadilla with Andy’s Corn
These chicken quesadillas with Andy’s sweet corn are the perfect blend of fresh, flavorful, and
satisfying. Juicy chicken, crisp summer corn, melted cheese, and warm tortillas come together
in a golden, crispy bite. They’re quick to make, full of color and texture, and perfect for a
weeknight dinner or weekend snack.
Jasper’s Chicken Quesadilla with Andy’s Corn
Ingredients for 4 – 6 Servings
Total Time
Method
- In a medium skillet over medium heat, warm the olive oil or butter. Add the red onion and bell pepper and sauté for 2–3 minutes until slightly softened. Stir in Andy’s corn and cook for another 2–3 minutes until it begins to lightly brown. Add the cooked chicken, chili powder, salt, and pepper. Stir everything together until heated through, then remove from heat.
- Lay the tortillas flat and evenly spread the chicken and corn mixture over one half of each tortilla. Sprinkle a generous handful of shredded cheese over the top, then fold the tortilla in half to close. You should now have four stuffed half-moon quesadillas ready for the skillet.
- Heat a clean skillet or griddle over medium heat and cook each quesadilla for 2–3 minutes per side, pressing down gently with a spatula, until the outside is golden brown and the cheese is fully melted. Let cool for a minute, then cut into wedges. Serve with sour cream, salsa, or guacamole.
Goes Great with
