Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, chicken quesadillas with corn salsa. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken Quesadillas with Corn Salsa is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Chicken Quesadillas with Corn Salsa is something that I’ve loved my whole life.
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.
Recipe of Chicken Quesadillas with Corn Salsa
To begin with this recipe, we have to prepare a few ingredients. You can cook chicken quesadillas with corn salsa using 14 ingredients and 8 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Chicken Quesadillas with Corn Salsa:
- Prepare Quesadillas
- Take 8 each 8" Flour Tortillas
- Get 2 cup Shredded Mexican Cheese blend
- Prepare 2 cup Cooked Diced Chicken
- Make ready 1 each Bottle Taco Bell Spicy Ranchero sauce
- Prepare 1 Non stick cooking spray
- Take Corn Salsa
- Prepare 1 cup Whole Kernel Corn
- Make ready 1 medium Vine ripe tomato de-seeded
- Get 6 each Yellow and/or Orange cherry tomatoes - quartered
- Get 1/3 cup Diced Red Onion
- Get 1 small Handful Cilantro - chopped
- Get 1 tbsp lime juice
- Get 1 Salt & Pepper to taste
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. Once it's all nice and full, I let it toast on each side. These are perfect served with some Restaurant.
Instructions
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!
Quesadillas are a favourite of mine for a relaxed summer dinner, cold beer in hand! This vegetarian version is surprisingly filling, and very tasty! The salsa is a real winner, and would go well with a range of Mexican food such as a dip for corn chips, or with meat in a taco. Prepare Mexican Chicken Quesadillas with Corn for a cheesy weeknight dish. Ranch Chicken Quesadillas. with corn and jalapeño salsa.
As simple as that Easiest Way to Make Chicken Quesadillas with Corn Salsa
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