Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, chicken quesadillas with corn salsa. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Chicken Quesadillas with Corn Salsa is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Chicken Quesadillas with Corn Salsa is something which I have loved my entire life. They’re nice and they look fantastic.

COOK YOUR CHICKEN CORN TORTILLA QUESADILLAS. Otherwise, you will just need to cook in batches, which is completely fine and uses less pans, but will take longer. Season salsa to taste with salt and pepper.

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

To prepare the quesadillas, combine the chicken, lettuce, and salsa in another medium bowl. Spread them evenly over the tortillas. Next, sprinkle the cheese over the tortillas. Spray a large nonstick skillet with nonstick cooking spray.

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!

Cook the quesadillas one at a time until they are lightly browned. Chicken and Corn Quesadilla with Avocado Salsa. But sometimes it can be heavy on the calories which isn't ideal when you're watching what you eat. Enter these Chicken and Corn Quesadilla with Avocado Salsa. Quick and easy to make, low in carbs and fat, packed with protein and they taste sensational.

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