Courtesy of The Soyfoods Council
6Servings•20 Min.Prep Time•30 Min.Cook Time•
原料：
For the edamame salad:
2 c. frozen shelled edamame
1 pt. cherry tomatoes, quartered
1/4 c. finely chopped red onion
1 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro
1/2 tsp. salt
-
For the quesadillas:
2 Tbsp. vegetable oil
1 c. chopped onion
2 garlic cloves, minced
1 (8 3/4-oz.) can corn kernels, drained
2 c. shredded cooked chicken, such as rotisserie chicken
1 1/2 c. shredded Mexican four cheese blend
1/4 tsp. salt
6 (7-8 in.) flour tortillas
说明：
- 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 min.; drain and rinse under cold water then drain again. Transfer edamame to a bowl and stir in the tomatoes, onion, lime juice, cilantro and salt; mix well and refrigerate until ready to serve.
- 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 min. Add the corn and cook 2 min. 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 1/2 c. 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 min. per side or until lightly golden and hot. Divide among 6 plates and top each with 1/2 c. of the edamame salad.
营养：
| 成分 | 数值 |
|---|
| Calories | 486 |
| Total Fat | 22g |
| Saturated Fat | 9g |
| Total Carbs | 43g |
| Fiber | 7g |
| Protein | 31g |