Chef David Bonom
New York City
Finding a new use for leftover cooked chicken—a staple in many foodservice kitchens—can be challenging. These quesadillas are a smart solution. They’re kid-friendly but universally appealing, with a flavorful filling of cheese, chicken and corn and a topping of refreshing edamame salad.
2 cups frozen shelled edamame
1 pt. cherry tomatoes, quartered
1/4 cup finely chopped red onion
1 tbsp. fresh lime juice
2 tbsp. chopped fresh cilantro
1/2 tsp. salt
2 tbsp. vegetable oil
1 cup chopped onion
2 minced garlic cloves
1 can (8¾ oz.) corn kernels, drained
2 cups shredded cooked chicken
1 1/2 cups shredded Mexican four-cheese blend
1/4 tsp. salt
6 flour tortillas (7-8 in. size)
1. For edamame salad: In medium saucepan, bring 2 quarts of lightly salted water to boil over high heat. Add edamame, return to boil and cook until tender, 6 to 7 minutes. Drain and rinse under cold water then drain again.
2. Transfer edamame to bowl; stir in tomatoes, onion, lime juice, cilantro and salt. Mix well and refrigerate until ready to serve.
3. In large, nonstick skillet, heat oil over medium-high heat. Add onion and garlic and cook, stirring occasionally, until they starts to soften, 2 to 3 minutes. Add corn and cook 2 minutes longer. Transfer to bowl and stir in chicken, cheese and salt; mix well.
4. Put one tortilla on work surface and spread lower half with 1/2 cup chicken mixture. Fold top half of tortilla over filling to form semi-circle. Repeat with remaining tortillas and chicken mixture.
5. Wipe out skillet with paper towel and return to stove over medium heat. Add quesadillas, two at a time, and cook 3 to 4 minutes per side or until lightly golden and hot.
6. To serve, divide among 6 plates and top each with 1/2 cup edamame salad
Photo courtesy of The Soyfoods Council