These roast chicken and sweetcorn quesadillas are honestly so good. They are one of my favourite meals to make with my leftover roast chicken and not only are they delicious but they are also filling.
How many times have you roasted a whole chicken and ended up with a ton of leftover chicken and you just don’t know what to do with it? Well, this recipe is perfect for those times.
As a family, we will normally have a whole roast chicken once every 2 weeks and I will roast a medium to large sized bird. There is always some left over chicken as everyone in my house, except me, have a small appetite.
We usually have roast chicken on Sundays, so on Mondays I will find something to do with the leftovers. In the past I have made meals such as chicken salad or a chicken chow mien but after a while, a little variety is needed. So, a few months ago, I started making wraps with the leftovers and somehow, I have come up with this delicious filling recipe.
These roast chicken quesadillas are probably not made the traditional Mexican way but they’re still great. They are spicy and flavoursome and I must admit, I’m a little addicted. I serve them with salsa, sour cream or guacamole and they go amazingly together.
They are quick and relatively easy to put together so if you’re looking for a quick mid-week meal then this is the one.
Ingredients for Roast Chicken and Sweetcorn Mini Quesadillas
- 5ml extra virgin olive oil
- ½ red bell pepper (sliced)
- ½ red onion (chopped)
- 50g cooked roast chicken (chopped)
- 50g sweetcorn
- ½ teaspoon fajita seasoning
- 2 mini tortilla wraps
- 30g cheddar cheese (grated)
How to Make Roast Chicken and Sweetcorn Mini Quesadillas
1. In a non-stick pan add the olive oil and heat on a medium heat. Once the oil has heated add the red bell peppers and stir fry for 1 minutes. Add the red onions and stir fry them with the red bell peppers for another minute.
2. Add the roast chicken and sweetcorn to the pan then add the fajita seasoning. Stir fry for 2 minutes. Remove the chicken and vegetables with a slotted spoon and set aside.
3. Return the same frying pan to a medium heat and add one of the tortillas. Sprinkle on half the cheese to cover the surface of the tortilla then add the chicken and vegetables. Sprinkle the remaining cheese on top of the chicken and vegetables then place the second tortilla on top of the cheese.
4. Press down with a spatula and cook on one side for 2 minutes or until golden brown then carefully flip it over and cook further until it’s golden brown on the other side. Remove with a large spatula and cut in half or in quarters.
Optional Ingredients you can Include
- Chopped garlic
- Green bell peppers
- Mushrooms
- Black beans
- Cooked broccoli
- Jalapeños
- Cherry tomatoes
- Raw nuts
- Avocados
Recipe Tips
- I use olive oil for frying but you can definitely use any oil of your choice for this recipe.
- This recipe is very adaptable so you can add some of your favourite ingredients or ingredients you have laying around in your fridge to make them more interesting.
Nutrition
| Calories | Fat | Saturates | Carbs |
| 488kcal | 21.2g | 9.2g | 42.2g |
| Sugars | Fibre | Protein | Salt |
| 4.8g | 5.6g | 30.4g | 1.25g |
Storage
I usually make this recipe to eat immediately.
More Everyday Recipes
- Chilli and Lime Spicy Prawn Tacos with Crunchy Vegetables
- Healthy Lemon Chicken Salad with Roasted Peppers
- Honey Glazed Ham
- Healthy Sweet Chilli Chicken Noodle Salad
Left Over Roast Chicken and Sweetcorn Mini Quesadillas
Ingredients
- 5ml extra virgin olive oil
- ½ red bell pepper (sliced)
- ½ red onion (chopped)
- 50g cooked roast chicken (chopped)
- 50g sweetcorn
- ½ teaspoon fajita seasoning
- 2 mini tortilla wraps
- 30g cheddar cheese (grated)
Instructions
- In a non-stick pan add the olive oil and heat on a medium heat. Once the oil has heated add the red bell peppers and stir fry for 1 minutes. Add the red onions and stir fry them with the red bell peppers for another minute.
- Add the roast chicken and sweetcorn to the pan then add the fajita seasoning. Stir fry for 2 minutes. Remove the chicken and vegetables with a slotted spoon and set aside.
- Return the same frying pan to a medium heat and add one of the tortillas. Sprinkle on half the cheese to cover the surface of the tortilla then add the chicken and vegetables. Sprinkle the remaining cheese on top of the chicken and vegetables then place the second tortilla on top of the cheese.
- Press down with a spatula and cook on one side for 2 minutes or until golden brown then carefully flip it over and cook further until it’s golden brown on the other side. Remove with a large spatula and cut in half or in quarters.
Sarah Jackson
Thank you, loved this recipe.