Chicken Quesadillas With Corn-Tomato Salad Recipe

Name: Chicken Quesadillas With Corn-Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup thawed frozen corn kernels; 12 green bell pepper, seeded and diced; 12 tomatoes, seeded and diced; 2 tablespoons chopped cilantro; 2 teaspoons balsamic vinegar; 1 ½ cups diced cooked chicken breasts; 1 cup shredded iceberg lettuce; ½ cup thick & chunky salsa; 6 (8 inch) flour tortillas; ⅓ cup shredded sharp cheddar cheese

Servings: persons

1 cup thawed frozen corn kernels
12 green bell pepper, seeded and diced
12 tomatoes, seeded and diced
2 tablespoons chopped cilantro
2 teaspoons balsamic vinegar
1 ½ cups diced cooked chicken breasts
1 cup shredded iceberg lettuce
½ cup thick & chunky salsa
6 (8 inch) flour tortillas
⅓ cup shredded sharp cheddar cheese

1
In a medium bowl, combine the salad ingredient; set aside.
2
To prepare the
3
quesadillas, in another bowl, combine the chicken, lettuce, and salsa; divide.
4
among 3 of the tortillas.
5
Sprinkle with the cheese; top with the 3 remaining.
6
tortillas.
7
Spray a large nonstick skillet with nonstick cooking spray.
8
Cook
9
the quesadillas, one at a time, until lightly browned, 3 minutes on each side;.
10
turn carefully with a wide spatula.
11
Cut the quesadillas into quarters; arrange.
12
3 quarters on each of 4 plates.
13
Serve with the salad on the side.

934

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup thawed frozen corn kernels, 12 green bell pepper, seeded and diced, 12 tomatoes, seeded and diced, 2 tablespoons chopped cilantro, and more.

Yes, Chicken Quesadillas With Corn-Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Quesadillas With Corn-Tomato Salad

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