Recipe: Perfect Chicken Quesadillas with Corn Salsa

Recipe: Perfect Chicken Quesadillas with Corn Salsa Delicious, fresh and tasty.

Chicken Quesadillas with Corn Salsa. <p>"Beef" up a traditional quesadilla with this flavor-filled recipe. Learn how to make Chicken Quesadillas With Roasted Corn Salsa. Chicken Quesadillas with Corn Salsa Whipped this up for dinner last night, the whole family enjoyed it!

How do you make Chicken and Corn Salsa Quesadillas?

I like to make these in the skillet, much like you would a grilled cheese.

I layer a tortilla with a bit of cheese, corn salsa, chicken, and more cheese.

You can cook Chicken Quesadillas with Corn Salsa using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken Quesadillas with Corn Salsa

1. It’s of Quesadillas.

2. You need 8 each of 8" Flour Tortillas.

3. Prepare 2 cup of Shredded Mexican Cheese blend.

4. It’s 2 cup of Cooked Diced Chicken.

5. Prepare 1 each of Bottle Taco Bell Spicy Ranchero sauce.

6. Prepare 1 of Non stick cooking spray.

7. It’s of Corn Salsa.

8. Prepare 1 cup of Whole Kernel Corn.

9. It’s 1 medium of Vine ripe tomato de-seeded.

10. Prepare 6 each of Yellow and/or Orange cherry tomatoes - quartered.

11. Prepare 1/3 cup of Diced Red Onion.

12. You need 1 small of Handful Cilantro - chopped.

13. Prepare 1 tbsp of lime juice.

14. Prepare 1 of Salt & Pepper to taste.

I buy a double large package at Costco and freeze half.

I use about half of one large package.

A package of either Mexican or Colby Jack Shredded Cheese.

One jar of Corn Salsa or Spicy Corn Relish.

Chicken Quesadillas with Corn Salsa step by step

1. Begin by squeezing about a tablespoon of the ranchero sauce onto one side of the tortilla. Spread it on half the tortilla with the back of a spoon..

2. Sprinkle a large pinch of the cheese blend onto the sauce then add a layer of chicken..

3. Layer another large pinch of cheese blend on top of the chicken..

4. Fold the tortilla in half and set aside. Assemble rest of quesadillas as in steps 1-4..

5. Place a 10-12" non-stick skillet on low-med heat. Spray with non-stick cooking oil, then place the quesadillas in the pan 2 at a time. After quesadillas are in the skillet, spay them gently on the up-facing side with the nonstick spray..

6. After 1-2 minutes gently lift with a wide spatula to check for a nice golden crispness. If they are the desired color, carefully flip the quesadillas over, until golden on both sides. Repeat for remaining Quesadillas, placing them on a warm serving tray as you cook each batch..

7. For the corn salsa as follows: chop/dice ingredients as directed in ingredient list. In a bowl, combine the corn, tomatoes, onion, cilantro and lime juice. Salt and pepper to your liking..

8. I topped my quesadilla with the corn salsa and a dollop of sour cream. Serve with a side of Mexican style rice and refried beans. Enjoy!.

Spray large nonstick skillet with cooking spray.

To get started: Take equal parts sour cream and salsa and mix them in a bowl with Hidden Valley® Original Ranch® Seasoning Shaker, to taste.

Using corn or flour tortillas, melt a little bit of butter in a skillet, and toast the bottom tortilla.

Fill with shredded cheese and diced cooked chicken, and top with another tortilla.

In small bowl, mix sour cream and salsa.