Tex-Mex Quesadilla

Instructions

1. 01

   Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add 1 cup frozen corn kernels, 1 medium diced red bell pepper, and 1 small diced white onion. Cook, stirring occasionally, until the onions and peppers start to soften and brown in spots, about 5 minutes.

2. 02

   Stir in 3 cups chopped cooked chicken, 2 tablespoons water, and 2 tablespoons taco seasoning. Cook until the liquid is reduced and the vegetables are crisp-tender, about 5 minutes.

3. 03

   Stir in 2 tablespoons finely chopped fresh cilantro and 2 tablespoons sour cream. Turn off the heat. Taste and season with kosher salt as needed. Divide the mixture into 8 equal portions (a heaping 1/4 cup) in the pan.

4. 04

   Assemble each quesadilla by sprinkling 2 tablespoons shredded Monterey Jack cheese over half of 1 (8-inch) tortilla, then top it with 1 portion of the filling. Sprinkle the filling with 2 tablespoons more cheese. Fold the tortilla in half over the filling.

5. 05

   Heat a large nonstick skillet over medium-low heat. Place 2 quesadillas in the skillet and press down lightly with a flat spatula. Cover and cook until the bottoms are golden-brown and crisp, about 3 minutes. Carefully flip the quesadillas. Cook uncovered until the second side is golden-brown, about 3 minutes more. Transfer to a plate and cover to keep warm. Repeat cooking the remaining quesadillas. Cut into triangles or serve whole.

6. 06

   Ingredient/equipment variations: You can use a nonstick griddle instead of a skillet to cook more quesadillas at a time.Make ahead: You can make the chicken or black bean filling up to 2 days ahead and refrigerate in an airtight container. Rewarm before assembling the quesadillas.Storage: Refrigerate leftover quesadillas in an airtight container for up to 4 days. Reheat in a 350ºF oven until warmed through, 7 to 10 minutes.