This out-of-the-ordinary salad adds a special richness to a popular Mexican dish. For the best texture, use thawed frozen corn – it’s been cooked but isn’t mushy.
How To Make Chicken Quesadillas with Corn-Tomato Salad
Ingredients
For Corn-Tomato Salad:
- 1 cup thawed frozen corn kernels
- 1/2 green bell pepper, seeded and diced
- 1/2 tomato, seeded and diced
- 2 tbsp cilantro, chopped
- 2 tsp balsamic vinegar
- 1/4 tsp salt
For Quesadillas:
- 1 1/2 cups cooked chicken breast, diced
- 1 cup iceberg lettuce, shredded
- 1/2 cup thick and chunky salsa
- 6 flour tortillas, 8-inch
- 1/3 cup sharp cheddar cheese, shredded
Instructions
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In a medium bowl, combine the salad ingredients. Set aside.
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To prepare the quesadillas, combine the chicken, lettuce, and salsa in another medium bowl. Spread them evenly over the tortillas.
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Next, sprinkle the cheese over the tortillas.
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Spray a large nonstick skillet with nonstick cooking spray.
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Cook the quesadillas one at a time until they are lightly browned. Do this for 3 minutes on each side. Turn the tortillas carefully with a wide spatula.
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Cut the quesadillas into quarters and plate them equally. Serve your quesadillas with corn-tomato salad on the side.
Nutrition
- Sugar: 2g
- :
- Calcium: 79mg
- Calories: 135kcal
- Carbohydrates: 2g
- Cholesterol: 55mg
- Fat: 5g
- Fiber: 1g
- Iron: 1mg
- Potassium: 231mg
- Protein: 19g
- Saturated Fat: 3g
- Sodium: 246mg
- Vitamin A: 381IU
- Vitamin C: 15mg
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