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Chicken and Cheese Quesadillas With Edamame Salad Topping

Chicken and Cheese Quesadillas with Edamame Salad Topping

Edamame Salad:
2 cups frozen shelled edamame, divided
1 pint cherry tomatoes, quartered
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro, optional
1/2 teaspoon salt

2 tablespoons vegetable oil
1 cup chopped onion
2 garlic cloves, minced
1 (8 3/4-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 (7-8 inch) flour tortillas

1. To make the topping: 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, 6-7 minutes; drain and rinse under cold water then drain again. Transfer 1 1/2cups edamame (reserving ½ cup to add to chicken and cheese mixture) to a bowl and stir in the tomatoes, onion, lime juice, cilantro and salt; mix well and refrigerate until ready to serve.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until starting to soften, 2-3 minutes. Add the corn and ½ cup edamame, cook 2 minutes longer. Transfer to a bowl and stir in the chicken, cheese, and salt; mix well.
3. 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.
4. 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 3-4 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 analysis per serving:
486 calories, 31 g protein, 43 g carbohydrates, 7 g fiber, 22 g fat, 9 g saturated fat

Recipe and Photo Credit

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