Simple Way to Make Homemade Chicken Quesadillas with Corn Salsa

Chicken Quesadillas with Corn Salsa.

Chicken Quesadillas with Corn Salsa

Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken quesadillas with corn salsa. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Chicken Quesadillas with Corn Salsa is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They're fine and they look fantastic. Chicken Quesadillas with Corn Salsa is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have chicken quesadillas with corn salsa using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Quesadillas with Corn Salsa:

{Prepare of Quesadillas.
{Make ready 8 each of 8" Flour Tortillas.
{Prepare 2 cup of Shredded Mexican Cheese blend.
{Take 2 cup of Cooked Diced Chicken.
{Take 1 each of Bottle Taco Bell Spicy Ranchero sauce.
{Prepare 1 of Non stick cooking spray.
{Get of Corn Salsa.
{Take 1 cup of Whole Kernel Corn.
{Take 1 medium of Vine ripe tomato de-seeded.
{Prepare 6 each of Yellow and/or Orange cherry tomatoes - quartered.
{Get 1/3 cup of Diced Red Onion.
{Get 1 small of Handful Cilantro - chopped.
{Prepare 1 tbsp of lime juice.
{Take 1 of Salt & Pepper to taste.

Instructions to make Chicken Quesadillas with Corn Salsa:

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..
Sprinkle a large pinch of the cheese blend onto the sauce then add a layer of chicken..
Layer another large pinch of cheese blend on top of the chicken..
Fold the tortilla in half and set aside. Assemble rest of quesadillas as in steps 1-4..
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..
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..
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..
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!.

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