Unlock free shipping with $35 orders

Rotisserie Chicken Quesadillas with Corn Pico de Gallo

Chosen Team

Chicken Quesadillas with Corn Pico de Gallo

Cheesy, chewy, and protein-rich, our latest quesadilla recipe might just become your new summer favorite. Rotisserie chicken is moist and flavorful, and when combined with mozzarella cheese, delivers melt in your mouth goodness. Add corn pico de gallo, cilantro crema, or guacamole to every bite and you’ve got a recipe that works as a party appetizer or movie night snack.

Time: 30 minutes
Servings: 4

Ingredients

  • 3-4 ears of corn
  • 1 medium white onion, diced
  • 3 limes
  • 1 lb plum tomatoes (about 3-4 medium sized tomatoes), diced
  • 1 bunch cilantro
  • 1 tbsp Chosen Foods Avocado Oil
  • 3/4 cup Greek yogurt or sour cream
  • 2 tsp Chosen Foods Classic Avocado Oil Mayo
  • 4-6 tortillas (8-inch), we used grain free tortillas
  • 1 1/2 cups shredded mozzarella cheese
  • 2 cups shredded chicken, from a rotisserie or boiled chicken
  • Salt

Directions

  1. In a medium-large pot, bring 6-8 quarts of water to a boil. Carefully place the ears of corn in the boiling water and cook for about 5-7 minutes. Pull the ears out with tongs and allow them to cool.
  2. Place diced onion in a medium bowl and add the juice of one lime and 2 pinches of salt. Place the diced tomato and on top of the onion. Don’t mix yet; just allow the onion to macerate in the lime juice.
  3. Carefully slice the kernels off the cob and place them on top of the tomatoes.
  4. Rinse the cilantro bunch, pat dry with a towel, and finely mince. Add 2 tablespoons of the minced cilantro, 2 pinches of salt, and the avocado oil on top of the corn, tomatoes, and onion. Stir gently to mix the pico de gallo together. 
  5. Grab a small bowl to start the cilantro crema. Combine the yogurt (or sour cream), Avocado Oil Mayo, remaining lime juice, and cilantro, then mix well and set aside.
  6. On a dry pan over medium-high heat, warm a tortilla on one side for 30 seconds to one minute. Flip the tortilla and spread 1/4 cup each of cheese and shredded chicken over one half. Fold the other half over it and reduce the heat to medium-low. Cook for 2 minutes on each side or until the cheese is melted, then repeat this step with the remaining tortillas.
  7. Transfer quesadillas to a cutting board and cut them into small slices. Serve with a side of the corn pico de gallo and cilantro crema. Enjoy!