Corn Pepper Salsa Chicken Quesadilla

It amuses me to say that the best quesadilla I ever had was in Hawaii, and it’s even stranger to tell you that that quesadilla was had in the Honolulu airport (at Stinger Ray’s)!

For Mexican Monday I decided to attempt a recreation of this quesadilla. What I loved most about it was a back note of lime and the inclusion of corn in the filling. I didn’t succeed in a perfect copy cat recipe with my first attempt, but it was fun to do more with a quesadilla than stuff it with leftovers!

I marinated the chicken with chipotle and lime, sliced it and cooked it fajita style for extra flavor. I then sauteed the corn, onion, and pepper salsa with chili powder in the same skillet. For a kiss of heat I sliced open a serrano pepper (which Stuart purposefully ate!).

I actually prepared extra chicken and made rice to take to lunch the next day.

Saute Chicken 1Saute Chicken 2Saute Chicken 3Saute Salsa 1Saute Salsa 2Saute Salsa 3Assemble Quesadilla 1Assemble Quesadilla 2Assemble Quesadilla 3

An Original Recipe

Corn Pepper Salsa Chicken Quesadilla

Ingredients:

  • 2 boneless, skinless chicken breasts
  • zest of 1 lime
  • juice of 1 lime
  • 1/4 tsp corriander
  • 1/4 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 1/2 tbsp minced chipotle pepper in adobo
  • 1/3 C olive oil
  • 1 C frozen corn, thawed
  • 1 small red bell pepper, diced
  • 1/2 C diced onion
  • 1/2 tsp chili powder
  • 1/2 serrano pepper, halved
  • 4 flour tortillas
  • 2 C shredded Mexican cheese

Steps:

  1. Combine lime, corriander, cumin, onion powder, garlic powder, chipotle, S+P, and olive oil. Marinate chicken at least 4 hours.
  2. Slice chicken. Saute chicken over medium-high heat in a large skillet in olive oil until cooked through.
  3. In the same skillet, cook the remaining ingredients. Deglaze the pan with a splash of chicken stock if desired.
  4. In a separate non-stick skillet, place tortilla and cover entire surface with cheese. On one half top with chicken and salsa. Fold the cheese-only half over the chicken. Flip until both sides are lightly golden and crispy. Serve with your favorite salsa and sour cream.

Corn Pepper Salsa Chicken Quesadilla

One thought on “Corn Pepper Salsa Chicken Quesadilla

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