The main ingredient in the quesadillas is this fantastic frozen roasted corn I bought at Trader Joe’s. Similar items pop up in other stores, such as Whole Foods. The corn is then charred before frozen and tastes smoky and fantastic. It’s like canned tomatoes roasted with fire instead of ordinary canned tomatoes but multiplied by 10. It’s a genuinely game-changing ingredient.

If you aren’t able to find the frozen fire-roasted corn, I think quesadillas will still taste tasty. Try flaming your corn inside a cast-iron skillet as I did with this recipe. Warming Corn and Avocado Salad is not a great way to impart the smokey flavor as supermarket-purchased fire-roasted corn.


1.5 cups of chopped cooked chicken* ($2.50)

1 cup of frozen corn kernels ($0.75)

Two green onions cut ($0.20)

4 oz cans of chopped green dried chiles ($1.27)

4 oz of shredded cheese* ($1.08)

1/4 TSP cumin ($0.03)

1/4 tsp salt ($0.02)

Seven 8-inch tortillas ($1.67)


Mix the chicken pieces, the corn kernels (no need to defrost first), chopped green onions, chopped green chiles, shredded cheese, cumin, and salt in the bowl. Mix until everything is uniformly mixed.

Place a cup of corn and chicken mixture into every tortilla. Spread it out over half of the surface, then fold the tortilla close. Repeat until you’re running empty of the filling (I put seven fillings in each tortilla before being out).

Quesadillas should be placed in a dry skillet at a moderately low temperature. Cook both sides until golden brown and crispy and the filling is melting and gooey. Cut each quesadilla into three pieces and serve.