Chicken and Cheese Quesadillas with Edamame Salad Topping



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




Edamame Salad:

  1. Bring 2 quarts of lightly salted water to a boil in a medium saucepan over high heat.
  2. Add the edamame, return to a boil, and cook until tender, or 6-7 minutes. Drain and rise under cold water and drain again.
  3. 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.
  4. Mix well and refrigerate until ready to serve.


For Quesadillas:

  1. 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.
  2. 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.
  3. 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.
  4. Repeat with the remaining tortillas and chicken mixture.
  5. Wipe out the skillet with a paper towel and return to the stove over medium heat.
  6. Add the quesadillas 2 at a time and cook 3-4 minutes per side or until lightly golden and hot.
  7. Divide among 6 plates and top each with ½ cup of edamame salad.


Yield: 6 Servings

Chicken and Cheese Quesadillas with Edamame Salad Topping

Recipe and Photo Courtesy of The Soyfoods Council.

The Soyfoods Council