Servings: 6
Prep Time: 20 Min.
Cook Time: 30 Min.

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

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 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.
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 min. Add the corn and cook 2 min. 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 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.
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 min. per side or until lightly golden and hot. Divide among 6 plates and top each with 1/2 c. of the edamame salad.

Calories: 486;   Total Fat: 22g;   Saturated Fat: 9g;   Total Carbs: 43g;   Fiber: 7g;   Protein: 31g;