30 Minute Cheesy Chicken Quesadillas

Red pepper cheese in a chicken quesadilla makes for an easy and appetizing dinner recipe. Made with fresh corn, taco seasoning, and topped with salsa and guacamole, you'll be craving this cheesy dish.


  • 2 whole boneless, skinless chicken breasts
  • 1 tbsp taco seasoning
  • 2 tbsp vegetable, or canola oil
  • 8 oz Crystal Farms Roasted Red Pepper Cheese
  • 1/2 cup corn kernels (fresh or canned)
  • 4 scallions, thinly sliced
  • 2 tbsp fresh cilantro, chopped
  • 4 flour tortillas (10-inch)
  • 4 tbsp butter, softened
  • Optional- sour cream, salsa, and guacamole for serving
Recommended Crystal Farms Product Substitutions: Crystal Farms Roasted Red Pepper Cheese


  • Season the chicken with taco seasoning on both sides.
  • In a skillet, heat oil over medium-high heat. Cook the chicken on both sides until cooked through, 4-5 minutes per side.
  • Transfer the chicken onto a cutting board. Let cool and then cut into small, bite-sized pieces.
  • In a medium bowl, combine chicken, cheese, corn, scallions, and cilantro.
  • Take ¼ of chicken mixture and spread over half of a tortilla, leaving about ½-inch border at edge. Fold the tortilla over filling, pressing firmly to seal. Continue with the remaining tortillas and filling.
  • Melt 2 tbsp of butter in 12-inch non-stick skillet over medium heat.
  • Place 2 quesadillas in the skillet and cook, firmly pressing with a flat spatula, until tortillas are golden brown and cheese is melted, about 2 minutes per side.

  • Transfer to a cutting board, and repeat with the remaining butter and 2 quesadillas.
  • Cut into wedges and serve with salsa, sour cream and/or guacamole, optional.
Recipe Courtesy of: Sweet & Savory