Chicken Quesadillas with Corn-Tomato Salad Recipe

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.

Chicken Quesadillas with Corn-Tomato Salad Recipe

How To Make Chicken Quesadillas with Corn-Tomato Salad

Prep: 10 mins
Cook: 6 mins
Total: 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 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


  1. In a medium bowl, combine the salad ingredients. Set aside.

  2. To prepare the quesadillas, combine the chicken, lettuce, and salsa in another medium bowl. Spread them evenly over the tortillas. 

  3. Next, sprinkle the cheese over the tortillas.

  4. Spray a large nonstick skillet with nonstick cooking spray. 

  5. 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.

  6. Cut the quesadillas into quarters and plate them equally. Serve your quesadillas with corn-tomato salad on the side.


  • 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
Nutrition Disclaimer
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