Ingredients:
For the Edamame Salad:
- 2 Cups Frozen Shelled Edamame, Divided
- 1 Pint Cherry Tomatoes, Quartered
- ¼ Cup Finely Chopped Red Onion
- 1 Tablespoon Fresh Lime Juice
- 2 Tablespoons Chopped Fresh Cilantro, Optional
- ½ Teaspoon Salt
For the Quesadillas:
- 2 Tablespoons Vegetable Oil
- 1 Cup Chopped Onion
- 1 Garlic Cloves, Minced
- (1) 8 ¾ Can Corn Kernels, Drained
- 2 Cups Shredded Cooked Chicken
- 1 ½ Cups Shredded Mexican Four Cheese Blend
- ¼ Teaspoon Salt
- (6) 7-8 Inch Flour Tortillas
Instructions:
Edamame Salad:
- Bring 2 quarts of lightly salted water to a boil in a medium saucepan over high heat.
- Add the edamame, return to a boil, and cook until tender, or 6-7 minutes. Drain and rise under cold water and drain again.
- Transfer 1 ½ cups edamame (reserving ½ cup to add to chicken and cheese mixture) to a bowl and stir in tomatoes, onion, lime juice, cilantro, and salt.
- Mix well and refrigerate until ready to serve.
For Quesadillas:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, until starting to soften or 2-3 minutes.
- Add the corn and ½ cup edamame, cook 2 minutes longer. Transfer to a bowl and stir in the chicken, cheese, and salt. Mix well.
- Put one tortilla on a work surface and spread the lower half of it with ½ cup of the chicken mixture. Fold the top half of the tortilla over the filling to form a semi-circle.
- Repeat with the remaining tortillas and chicken mixture.
- Wipe out the skillet with a paper towel and return to the stove over medium heat.
- Add the quesadillas 2 at a time and cook 3-4 minutes per side or until lightly golden and hot.
- Divide among 6 plates and top each with ½ cup of edamame salad.
Yield: 6 Servings
