Salsa

Easy Way to Make Super Quick Chicken Quesadillas with Corn Salsa

By Easy Recipes 05 April 2020
Easy Way to Make Super Quick Chicken Quesadillas with Corn Salsa
Easy Way to Make Super Quick Chicken Quesadillas with Corn Salsa

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you how to prepare a distinctive dish, Chicken Quesadillas with Corn Salsa. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken Quesadillas with Corn Salsa Recipe.

You can have Chicken Quesadillas with Corn Salsa using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken Quesadillas with Corn Salsa

  1. Make ready of Quesadillas.
  2. Take 8 each of 8" Flour Tortillas.
  3. Prepare 2 cup of Shredded Mexican Cheese blend.
  4. Prepare 2 cup of Cooked Diced Chicken.
  5. Make ready 1 each of Bottle Taco Bell Spicy Ranchero sauce.
  6. Prepare 1 of Non stick cooking spray.
  7. Make ready of Corn Salsa.
  8. Take 1 cup of Whole Kernel Corn.
  9. Prepare 1 medium of Vine ripe tomato de-seeded.
  10. You need 6 each of Yellow and/or Orange cherry tomatoes - quartered.
  11. Prepare 1/3 cup of Diced Red Onion.
  12. Prepare 1 small of Handful Cilantro - chopped.
  13. Prepare 1 tbsp of lime juice.
  14. Make ready 1 of Salt & Pepper to taste.

Chicken Quesadillas with Corn Salsa step by step

  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!.

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