Chicken, Poblano and Corn Quesadillas

MY GOURMET CONNECTION(1)
Jacqueline G.: "Holy smokes! These were so good and easy to make…" Read More
14Ingredients
20Minutes
820Calories

Ingredients

US|METRIC
  • 3/4 pound chicken tenderloins (tendons removed)
  • 1/2 teaspoon ground cumin
  • ground black pepper
  • salt
  • 6 tablespoons vegetable oil (divided)
  • 1 clove garlic (very finely chopped)
  • 1 poblano pepper (medium, seeded and chopped)
  • 1 jalapeño pepper (seeded and finely chopped)
  • 3/4 cup corn kernels (fresh, you can substitute frozen)
  • 3 scallions (sliced)
  • 2 tablespoons fresh cilantro (chopped)
  • 8 ounces monterey jack cheese (finely shredded)
  • 8 flour tortillas (10-inch)
  • guacamole (Homemade, or store-bought)
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    NutritionView More

    820Calories
    Sodium66% DV1580mg
    Fat74% DV48g
    Protein88% DV45g
    Carbs18% DV53g
    Fiber12% DV3g
    Calories820Calories from Fat430
    % DAILY VALUE
    Total Fat48g74%
    Saturated Fat15g75%
    Trans Fat0.5g
    Cholesterol110mg37%
    Sodium1580mg66%
    Potassium640mg18%
    Protein45g88%
    Calories from Fat430
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber3g12%
    Sugars5g10%
    Vitamin A25%
    Vitamin C10%
    Calcium70%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Jacqueline G. 4 years ago
    Holy smokes! These were so good and easy to make even though I may have almost burned one side of the quesadilla. I wasn't expected them to cook to quickly.

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