Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chicken quesadillas with corn salsa. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
<p>"Beef" up a traditional quesadilla with this flavor-filled recipe. Mexican night with out having to go out is always a hit! nicolewolf. These Chicken and Corn Salsa Quesadillas can be a quick lunch or dinner, it's totally up to you!
Chicken Quesadillas with Corn Salsa is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Chicken Quesadillas with Corn Salsa is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook 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:
- Prepare Quesadillas
- Make ready 8 each 8" Flour Tortillas
- Take 2 cup Shredded Mexican Cheese blend
- Prepare 2 cup Cooked Diced Chicken
- Take 1 each Bottle Taco Bell Spicy Ranchero sauce
- Prepare 1 Non stick cooking spray
- Prepare Corn Salsa
- Prepare 1 cup Whole Kernel Corn
- Prepare 1 medium Vine ripe tomato de-seeded
- Make ready 6 each Yellow and/or Orange cherry tomatoes - quartered
- Take 1/3 cup Diced Red Onion
- Make ready 1 small Handful Cilantro - chopped
- Take 1 tbsp lime juice
- Make ready 1 Salt & Pepper to taste
Sprinkle chicken with chili powder, cumin, salt, and. I buy a double large package at Costco and freeze half. I use about half of one large package. A package of either Mexican or Colby Jack Shredded Cheese.
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!
One jar of Corn Salsa or Spicy Corn Relish. In small bowl, mix sour cream and salsa. Place remaining tortilla, butter side up, over filling; press gently. Here are a few other quesadilla recipes on the site: Chicken Cilantro Quesadilla - the combination of chicken and cilantro make every bite full of flavour; Smoked Chicken and Salsa Quesadilla - I have made this quesadilla many times when I have some leftover smoked chicken. Peach Quesadilla - adding some fruit to this quesadilla gives it a sweet flavour and goes well with.
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