Chicken & Cheese Quesadillas with Edamame Salad


Edamame Salad:

  • 2 cups edamame (frozen, shelled) cooked according to package directions
  • 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


  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 can (8 3/4 oz) can corn kernels, drained
  • 2 cups shredded chicken, cooked to 165 degrees F
  • 1 1/2 cups shredded Mexican four cheese blend
  • 1/4 teaspoon salt
  • 6 (7-8″) flour tortillas


  1. Transfer 1 1/2 cups edamame (reserving 1/2 cup to add to chicken and cheese mixture) to a bowl; 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, about 2-3 minutes. Add the corn and 1/2 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; 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; cook 3-4 minutes per side or until lightly golden and hot.
  5. Divide among 6 plates and top each with 1/2 cup of the edamame salad.

Makes 6 servings

Source: 2024 Soy Foods Guide