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Before you jump to Chicken Quesadillas with Corn Salsa recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.
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We hope you got insight from reading it, now let’s go back to chicken quesadillas with corn salsa recipe. You can have chicken quesadillas with corn salsa using 14 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Chicken Quesadillas with Corn Salsa:
- Use Quesadillas
- Use 8 each 8" Flour Tortillas
- Prepare 2 cup Shredded Mexican Cheese blend
- Get 2 cup Cooked Diced Chicken
- Get 1 each Bottle Taco Bell Spicy Ranchero sauce
- Take 1 Non stick cooking spray
- Get Corn Salsa
- Take 1 cup Whole Kernel Corn
- Use 1 medium Vine ripe tomato de-seeded
- Prepare 6 each Yellow and/or Orange cherry tomatoes - quartered
- Use 1/3 cup Diced Red Onion
- Use 1 small Handful Cilantro - chopped
- You need 1 tbsp lime juice
- Take 1 Salt & Pepper to taste
Instructions to make Chicken Quesadillas with Corn Salsa:
- 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.
- Sprinkle a large pinch of the cheese blend onto the sauce then add a layer of chicken.
- Layer another large pinch of cheese blend on top of the chicken.
- Fold the tortilla in half and set aside. Assemble rest of quesadillas as in steps 1-4.
- 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.
- 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.
- 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.
- 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!
Place diced chicken into a large mixing bowl, adding salsa, corn and parmesan cheese stirring until combined. Spoon mixture on to one half of each wrap, folding the other Place all salsa ingredients into a bowl and stir until combined. Top each toasted quesadilla with fresh salsa and enjoy. For the corn salsa: Preheat the grill to medium-high heat. Place the ice cubes and watermelon mint drink in the glasses, garnish with lime quarters and enjoy!
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