Saturday, May 21, 2016

Chicken Corn and Cheese Quesadila

The kids had a really nice sleep in this morning and I must admit we did too.  Then I remembered I had to pick up my car from a friend's house as we left it there overnight (yes we were being very responsible adults after enjoying a few drinks last night).
 
Needless to say that breakfast was missed so I treated the kids to a very tasty brunch.  One I knew that they would enjoy as it was different to toasted cheese or baked bean sandwiches - which are a staple go to food in the Murray household.
 
Tortillas filled shredded chicken, corn kernels and red onion enveloped in melted cheeses laced with Mexican seasoning - who could wish for more today?  I used a mixture of cream cheese and tasty cheese which gave it a nice mixed cheese flavour and texture.  The Mexican seasoning was just a sprinkle of Homemade Taco Seasoning but you could use packet mix.
 
The kids enjoyed them so much that Noel and I didn't even get a look in as there were none left.....
 
 
Chicken Corn and Cheese Quesadila
 
Serves: 2
SmartPoints per Serve: 9
 
cooking spray
4 extra light tortillas
50 grams Philladelphia Extra Light Spreadable Cream Cheeses
100 grams shredded cooked chicken
1/2 cup frozen corn kernels, defrosted and drained
1/2 red onion, finely dice
50 grams grated light tasty cheese
1 teaspoon homemade taco seasoning or packet mix
 
Preheat a flat sandwich press.  Spray with cooking spray.
 
Spread cream cheese over two tortillas.  Equally divide chicken and sprinkle over cream cheese.  Top with both the corn and the onions.
 
Sprinkle each with half of the grated tasty cheese and then the taco seasoning.
 
Top each stack with remaining tortilla.
 
Transfer to sandwich press and cook for 2 - 3 minutes or until cooked through.
 
Cut and serve. 
 
 
 

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