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 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


  • 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