Chicken Quesadillas with Corn Salsa
Chicken Quesadillas with Corn Salsa

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken quesadillas with corn salsa. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken Quesadillas with Corn Salsa is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Chicken Quesadillas with Corn Salsa is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have chicken quesadillas with corn salsa using 14 ingredients and 8 steps. Here is how you can achieve it.

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