Dinner

Paprika Chicken Quesadillas with Sweet Corn Stir-Fry Recipe

ByJake Silas December 16, 2025December 16, 2025

Introduction

These paprika chicken quesadillas paired with a sweet corn stir-fry offer a delicious blend of smoky spices and fresh vegetables. Perfect for a quick weeknight dinner, this dish combines tender chicken, gooey cheese, and vibrant stir-fried veggies for a satisfying meal.

A white plate holds two pieces of quesadilla cut into halves, showing a golden brown, crispy outer layer with slight charring, filled with green spinach leaves and red tomato inside. Next to the quesadilla is a colorful side of corn salad made of bright yellow corn kernels mixed with small diced red bell peppers, chopped light green cucumber, and flecks of dark green herbs. A sprig of fresh green cilantro garnishes the plate’s edge. The plate sits on a cloth with red stripes, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Boneless, Skinless Chicken Breasts
1 Tomato
1/2 cup Shredded Mozzarella Cheese
1/3 cup Feta Cheese
1/3 cup Fresh Parsley
3/4 teaspoon Brown Sugar
2 teaspoons Paprika
1/4 teaspoon Crushed Red Pepper Flakes
4 tablespoons Olive Oil
2 tablespoons Unsalted Butter
3 cloves Garlic
2 ears Corn
1 Zucchini
1 Red Bell Pepper
3 tablespoons Fresh Parsley
Kosher Salt, to taste
Ground Black Pepper, to taste
2 Tortillas

Instructions

Step 1: Combine paprika, brown sugar, and crushed red pepper flakes in a small bowl. Rub this spice mixture evenly over the chicken breasts.
Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned on both sides, about 6–9 minutes total. Remove, slice into strips, and set aside.
Step 3: Lay the tortillas flat. Divide the sliced chicken, diced tomato, shredded mozzarella, feta cheese, and fresh parsley evenly over one half of each tortilla.
Step 4: Fold the tortillas in half, pressing gently. Warm about a teaspoon of olive oil in the skillet and cook the quesadillas over medium heat until golden brown on both sides, about 4–5 minutes, flipping once. Remove and keep warm.
Step 5: In a large skillet over medium heat, melt the butter and remaining 2 tablespoons of olive oil. Add minced garlic and sauté for 2 minutes until fragrant.
Step 6: Add chopped zucchini, kernels from the corn ears, and diced red bell pepper to the skillet. Cook for 5–6 minutes, stirring occasionally until vegetables are tender. Remove from heat.
Step 7: Stir in fresh parsley and season with kosher salt and black pepper to taste. Serve the sweet corn stir-fry alongside the paprika chicken quesadillas immediately.

Tips & Variations

For extra flavor, marinate the chicken in the spice mixture for 30 minutes before cooking.
Substitute the feta cheese with goat cheese for a creamier texture.
Add sliced jalapeños to the quesadilla filling if you prefer some heat.
Use corn tortillas instead of flour for a gluten-free option.

Storage

Store leftover quesadillas and stir-fry in airtight containers in the refrigerator for up to 3 days. Reheat the quesadillas in a skillet over medium heat to maintain crispiness, and warm the vegetables in the microwave or on the stovetop until heated through.

How to Serve

The image shows a white plate on a white marbled surface with a folded quesadilla cut into three pieces placed toward the top left; the quesadilla has a light golden brown crispy outer layer with visible green spinach and bits of red tomato inside surrounded by soft white tortilla. Beside the quesadilla on the right side of the plate, there is a colorful salad made of yellow corn, light green cucumber slices, and small red bell pepper pieces, all mixed together with a garnish of fresh green cilantro leaves on the far right. The plate is set on a beige cloth with red stripes underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh ears?

Yes, frozen corn works well. Simply thaw and drain before adding it to the stir-fry in step 6.

How can I make this dish vegan?

Use plant-based chicken alternatives or extra vegetables instead of chicken. Replace cheeses with vegan cheese options and use olive oil or vegan butter substitutes.