Corn, lime juice and mayo give these chicken quesadillas their creamy, sweet-tart appeal. Top with Parmesan and cilantro and watch them disappear.
What You Need
Original recipe yields 8 servings
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into thin strips
1 tsp. chili powder
1 pkg. (10 oz.) frozen corn
1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 Tbsp. fresh lime juice
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh cilantro
8 corn tortilla s (6 inch), warmed
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Let's Make It
Heat oil in large skillet on medium heat. Add chicken and chili powder; cook and stir 4 min. or until chicken is done.
Add corn, mayo and lime juice; cook and stir 3 to 4 min. or until heated through. Stir in cheese and cilantro.
Spoon chicken mixture onto tortillas; fold in half to completely enclose filling.
Heat large nonstick skillet on medium-high heat. Add quesadillas, in batches; cook 2 min. on each side or until lightly browned on both sides.
Omit tortillas. Prepare chicken mixture as directed; spoon into 6 split roasted poblano chiles. Place, filled sides up, in 13x9-inch baking dish; cover. Bake in 350ºF oven 5 min. Top with 1/2 cup Chihuahua cheese (asadero); bake 5 to 6 min. or until melted.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.