Chicken and Cheese Quesadillas
with Edamame Salad Topping
Recipe courtesy of The Soyfoods Council.
Edamame Salad Filling:
2 cups frozen shelled edamame
1 pint cherry tomatoes, quartered
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup chopped onion
2 garlic cloves, minced
1 (8.75-ounce) can corn kernels, drained
2 cups shredded cooked chicken, such as rotisserie chicken
1 1/2 cups shredded Mexican four cheese blend
1/4 teaspoon salt
6 (7 to 8-inch) flour tortillas
- For Edamame Salad Filling: Bring 2 quarts of lightly salted water to a boil in a medium saucepan over high heat. Add the edamame, return to a boil and cook until tender, 6 to 7 minutes; drain and rinse under cold water then drain again. Transfer edamame to a bowl and stir in the tomatoes, onion, lime juice, cilantro and salt; mix well and refrigerate until ready to serve.
- For Quesadillas: Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the corn and cook 2 minutes longer. Transfer to a bowl and stir in the chicken, cheese, and salt; mix well.
- Put one tortilla on a work surface and spread the lower half of it with 1/2 cup of the chicken mixture. Fold the top half of the tortilla over the filling to form a semi-circle. Repeat with the remaining tortillas and chicken mixture.
- Wipe out the skillet with a paper towel and return to the stove over medium heat. Add the quesadillas 2 at a time and cook 3 to 4 minutes per side or until lightly golden and hot. Divide among 6 plates and top each with 1/2 cup of the edamame salad.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 486; Total Fat: 22g; Saturated Fat: 9g; Total Carbs: 43g; Fiber: 7g; Protein: 31g.
Recipe and photograph courtesy of The Soyfoods Council.