Chicken Quesadillas with Corn Salsa

Name: Chicken Quesadillas with Corn Salsa
Cuisine: American
Ingredients: 8 each 8" Flour Tortillas; 2 cup Shredded Mexican Cheese blend; 2 cup Cooked Diced Chicken; 1 each Bottle Taco Bell Spicy Ranchero sauce; 1 Non stick cooking spray; 1 cup Whole Kernel Corn; 1 medium Vine ripe tomato de-seeded; 6 each Yellow and/or Orange cherry tomatoes - quartered; 1/3 cup Diced Red Onion; 1 small Handful Cilantro - chopped; 1 tbsp lime juice; 1 Salt & Pepper to taste

nicolewolf @cook_3690597

Whipped this up for dinner last night, the whole family enjoyed it! Mexican night with out having to go out is always a hit!

nicolewolf @cook_3690597

Whipped this up for dinner last night, the whole family enjoyed it! Mexican night with out having to go out is always a hit!

Saved

Ingredients

Quesadillas
8 each8" Flour Tortillas
2 cupShredded Mexican Cheese blend
2 cupCooked Diced Chicken
1 eachBottle Taco Bell Spicy Ranchero sauce
1Non stick cooking spray
Corn Salsa
1 cupWhole Kernel Corn
1 mediumVine ripe tomato de-seeded
6 eachYellow and/or Orange cherry tomatoes - quartered
1/3 cupDiced Red Onion
1 smallHandful Cilantro - chopped
1 tbsplime juice
1Salt & Pepper to taste

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Steps

1

Begin by squeezing about a tablespoon of the ranchero sauce onto one side of the tortilla. Spread it on half the tortilla with the back of a spoon.
2

Sprinkle a large pinch of the cheese blend onto the sauce then add a layer of chicken.
3

Layer another large pinch of cheese blend on top of the chicken.
4

Fold the tortilla in half and set aside. Assemble rest of quesadillas as in steps 1-4.
5

Place a 10-12" non-stick skillet on low-med heat. Spray with non-stick cooking oil, then place the quesadillas in the pan 2 at a time. After quesadillas are in the skillet, spay them gently on the up-facing side with the nonstick spray.
6

After 1-2 minutes gently lift with a wide spatula to check for a nice golden crispness. If they are the desired color, carefully flip the quesadillas over, until golden on both sides. Repeat for remaining Quesadillas, placing them on a warm serving tray as you cook each batch.
7

For the corn salsa as follows: chop/dice ingredients as directed in ingredient list. In a bowl, combine the corn, tomatoes, onion, cilantro and lime juice. Salt and pepper to your liking.
8

I topped my quesadilla with the corn salsa and a dollop of sour cream. Serve with a side of Mexican style rice and refried beans. Enjoy!