Chicken Quesadillas with Corn-Tomato Salad Recipe

Jessica Published April 14, 2020

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

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10 mins
6 mins
16 mins


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 cup cooked chicken breast diced
  • 1 cup iceberg lettuce shredded
  • 1/2 cup thick and chunky salsa
  • 6 (8-inch) flour tortillas
  • 1/3 cup sharp cheddar cheese shredded


  • In a medium bowl, combine the salad ingredients. Set aside.
  • 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. 
  • 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.
  • Cut the quesadillas into quarters and plate them equally. Serve your quesadillas with corn-tomato salad on the side.

Nutrition Facts

Calories: 135kcal | Carbohydrates: 2g | Protein: 19g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 246mg | Potassium: 231mg | Fiber: 1g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 1mg


A food blogger with a strong passion for all thing delicious. Being able to take a simple ingredient and transform it into something complex and delectable brings me joy. It is my mission to show you how to do the same with the simple ingredients that you have on hand. Learn how to make restaurant-worthy meals, on a budget, and right at home!

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