Put a fresh Baja-style twist on your next batch of quesadillas by filling them with grilled corn, marinated chicken breasts and melty cheese.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1/2 tsp. ground cumin
2 small boneless skinless chicken breast s (1/2 lb.), pounded to 1/2-inch thickness
1 ear corn on the cob, husks and silk removed
1/4 cup pico de gallo
4 flour tortilla s (6 inch)
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
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Let's Make It
Heat grill to medium heat.
Mix dressing and cumin until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate. Meanwhile, grill corn 15 min. or until tender, turning occasionally.
Remove corn from grill; set aside to cool. Remove chicken from marinade; discard marinade. Grill chicken 5 min. on each side or until done (165ºF).
Cut chicken into thin strips, then cut kernels off corn. Combine corn and pico de gallo.
Top tortillas with corn mixture, cheese and chicken; fold in half. Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.
Serve with crisp fresh vegetables and your favorite fresh fruit to round out the meal.
Keeping it Safe
Wash and sanitize countertops, cutting boards, utensils and sinks after contact with raw meats and poultry. Use hot soapy water to wash the surfaces, then rinse thoroughly.
Prepare using KRAFT Shredded Mexican Four Cheese.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* 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.