Ingredients

Ingredients

• 1 cup frozen corn kernels
• 1 tablespoon neutral oil, such as grapeseed or canola
• 1 medium red bell pepper, diced (about 3/4 cup)
• 1 small white or yellow onion, diced (about 1 cup)
• 3 cups chopped cooked chicken, or 1 (about 15-ounce) can black beans, drained and rinsed
• 2 tablespoons water
• 2 tablespoons taco seasoning
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons sour cream
• Kosher salt
• 2 cups shredded Monterey Jack cheese, Chihuahua, or Mexican blend
• 8 (8-inch) flour tortillas

Instructions

1. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add 1 cup frozen corn kernels, 1 medium diced red bell pepper, and 1 small diced white onion. Cook, stirring occasionally, until the onions and peppers start to soften and brown in spots, about 5 minutes.
2. Stir in 3 cups chopped cooked chicken, 2 tablespoons water, and 2 tablespoons taco seasoning. Cook until the liquid is reduced and the vegetables are crisp-tender, about 5 minutes.
3. Stir in 2 tablespoons finely chopped fresh cilantro and 2 tablespoons sour cream. Turn off the heat. Taste and season with kosher salt as needed. Divide the mixture into 8 equal portions (a heaping 1/4 cup) in the pan.
4. Assemble each quesadilla by sprinkling 2 tablespoons shredded Monterey Jack cheese over half of 1 (8-inch) tortilla, then top it with 1 portion of the filling. Sprinkle the filling with 2 tablespoons more cheese. Fold the tortilla in half over the filling.
5. Heat a large nonstick skillet over medium-low heat. Place 2 quesadillas in the skillet and press down lightly with a flat spatula. Cover and cook until the bottoms are golden-brown and crisp, about 3 minutes. Carefully flip the quesadillas. Cook uncovered until the second side is golden-brown, about 3 minutes more. Transfer to a plate and cover to keep warm. Repeat cooking the remaining quesadillas. Cut into triangles or serve whole.

Recipe Notes

Ingredient/equipment variations: You can use a nonstick griddle instead of a skillet to cook more quesadillas at a time.

Make ahead: You can make the chicken or black bean filling up to 2 days ahead and refrigerate in an airtight container. Rewarm before assembling the quesadillas.

Storage: Refrigerate leftover quesadillas in an airtight container for up to 4 days. Reheat in a 350ºF oven until warmed through, 7 to 10 minutes.