Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken quesadillas with corn salsa. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Chicken Quesadillas with Corn Salsa is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Chicken Quesadillas with Corn Salsa is something that I’ve loved my whole life. They’re fine and they look fantastic.
Learn how to make Chicken Quesadillas With Roasted Corn Salsa. Remove from heat; wipe skillet clean. Season salsa to taste with salt and pepper.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken quesadillas with corn salsa using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chicken Quesadillas with Corn Salsa:
- Get Quesadillas
- Make ready 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
- Get 1 Non stick cooking spray
- Make ready Corn Salsa
- Get 1 cup Whole Kernel Corn
- Prepare 1 medium Vine ripe tomato de-seeded
- Make ready 6 each Yellow and/or Orange cherry tomatoes - quartered
- Get 1/3 cup Diced Red Onion
- Get 1 small Handful Cilantro - chopped
- Make ready 1 tbsp lime juice
- Get 1 Salt & Pepper to taste
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. From chicken and steak to vegetarian quesadillas, this fun recipe is easy to change up and always a family favorite.
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!
Use a small skillet if making quesadillas with corn tortillas, and use a larger skillet for standard flour tortillas. In small bowl, mix sour cream and salsa. 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! To assemble the chipotle chicken quesadillas: Heat.
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