RECIPE
17 INGREDIENTS7 STEPS30MIN

Paprika Chicken Quesadillas & Sweet Corn Stirfry

5.0
4 Ratings
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
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Squash and corn, round out the meal and make a fresh and sweet complement to the spicy chicken quesadillas.

30MIN

Total Cooking Time

17

Ingredients
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
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Ingredients
US / METRIC
Servings:
2
Serves 2
1
Tomato , chopped
1/3 cup
Feta Cheese
1/3 cup
Fresh Parsley , chopped
3/4 tsp
Brown Sugar
1/2 Tbsp
1/4 tsp
Crushed Red Pepper Flakes
1/4 cup
3 cloves
Garlic , minced
2 ears
1
Zucchini , diced
1
3 Tbsp
Fresh Parsley , chopped
to taste
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Directions

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Step 1
Combine Paprika (1/2 Tbsp) , Brown Sugar (3/4 tsp) , and Crushed Red Pepper Flakes (1/4 tsp) in a small bowl. Rub paprika mixture over the Boneless, Skinless Chicken Breasts (2) .
Step 2
Heat Olive Oil (2 Tbsp) in a large skillet over medium-high heat. Add in seasoned chicken and cook until brown on both sides, turning once, about 6-9 minutes. Sliced cooked chicken into strips and set aside.
Step 3
Place tortillas on a flat surface; divide the chicken, Tomato (1) , Shredded Mozzarella Cheese (1/2 cup) , Feta Cheese (1/3 cup) , and Fresh Parsley (1/3 cup) between both tortillas.
Step 4
Then fold in half pressing gently. Warm about a teaspoon of olive oil in a large skillet. Cook quesadillas over medium heat for about 4-5 minutes or until golden brown flipping once. Remove from skillet, set aside and keep warm.
Step 5
In a large skillet over medium heat, melt Unsalted Butter (2 Tbsp) and Olive Oil (2 Tbsp) . Add in Garlic (3 cloves) and saute for 2 minutes.
Step 6
Next, add in Zucchini (1) , Corn (2 ears) , and Red Bell Pepper (1) and cook for about 5-6 minutes, stirring occasionally. Remove skillet from the heat, stir in Fresh Parsley (3 Tbsp) and season with Kosher Salt (to taste) and Ground Black Pepper (to taste) .
Step 7
Serve sweet corn stir fry immediately with paprika chicken quesadillas. Enjoy!

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