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  • Writer's pictureSoyfoodscouncil

Chicken and Cheese Quesadillas with Edamame Salad Topping

Updated: Jul 6, 2023


Transform an ordinary quesadilla into an extraordinary meal when you top it with this salsa- like topping. And by all means, make a double batch of the topping to have on hand: stir it in to salads, top grilled salmon, or eat as a side dish just as it is.


For the edamame salad:

2 cups cups frozen shelled edamame, divided

1 pint cherry tomatoes, quartered

1/4 cup finely chopped red onion

1 tablespoon fresh lime juice

2 tablespoons chopped fresh cilantro, optional

1/2 teaspoon salt


For the quesadillas:

2 tablespoons vegetable oil

1 cup chopped onion

2 garlic cloves, minced

1 (8 3/4-ounce) can corn kernels, drained

2 cups shredded cooked chicken, such as rotisserie chicken

1 1/2 cups shredded Mexican four cheese blend

1/4 teaspoon salt

6 (7-8 inch) flour tortillas


1. To make the topping: 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, 6-7 minutes; drain and rinse under cold water then drain again. Transfer 1 1/2cups edamame (reserving ½ cup to add to chicken and cheese mixture) to a bowl and stir in the tomatoes, onion, lime juice, cilantro and salt; mix well and refrigerate until ready to serve.


2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until starting to soften, 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.


3. Put one tortilla on a work surface and spread the lower half of it with 1/2 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.


4. 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 1/2 cup of the edamame salad.


Makes 6 servings

Nutritional analysis per serving:

486 calories, 31 g protein, 43 g carbohydrates, 7 g fiber, 22 g fat, 9 g saturated fat



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