Chicken Quesadillas with Corn Salsa. Learn how to make Chicken Quesadillas With Roasted Corn Salsa. Remove from heat; wipe skillet clean. I made these SPICY Chipotle corn and chicken quesadillas from my spicy chipotle corn salad / salsa recipe.
You can cook Chicken Quesadillas with Corn Salsa using 14 ingredients and 8 steps. Here is how you cook it.
Ingredients of Chicken Quesadillas with Corn Salsa
- It’s of Quesadillas.
- Prepare 8 each of 8" Flour Tortillas.
- It’s 2 cup of Shredded Mexican Cheese blend.
- You need 2 cup of Cooked Diced Chicken.
- Prepare 1 each of Bottle Taco Bell Spicy Ranchero sauce.
- Prepare 1 of Non stick cooking spray.
- Prepare of Corn Salsa.
- You need 1 cup of Whole Kernel Corn.
- It’s 1 medium of Vine ripe tomato de-seeded.
- Prepare 6 each of Yellow and/or Orange cherry tomatoes - quartered.
- You need 1/3 cup of Diced Red Onion.
- You need 1 small of Handful Cilantro - chopped.
- You need 1 tbsp of lime juice.
- You need 1 of Salt & Pepper to taste.
Tip: Easiest way to remove jalapeño ribs and seeds: remove ends, then hold upright. How do you make Chicken and Corn Salsa Quesadillas? I like to make these in the skillet, much like you would a grilled cheese. I layer a tortilla with a bit of cheese, corn salsa, chicken, and more cheese.
Chicken Quesadillas with Corn Salsa instructions
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!.
Once it's all nice and full, I let it toast on each side. These are perfect served with some Restaurant. Yum is the word for these Goat Cheese & Corn Salsa Chicken Quesadilla - a family favorite or makes a yummy appetizer too! I have modified this recipe so it is quick and easy to make. I just guess at my ingredient portions based on how many quesadilla I am going to make.
