Chicken Quesadillas With Corn-Tomato Salad |
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Prep Time: 23 Minutes Cook Time: 7 Minutes |
Ready In: 30 Minutes Servings: 4 |
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an Aztec/Mayan/Inca Quesadillas with chicken:) Ingredients:
1 cup thawed frozen corn kernels |
1/2 green bell pepper, seeded and diced |
1/2 tomato, seeded and diced |
2 tablespoons chopped cilantro |
2 teaspoons balsamic vinegar |
1 1/2 cups diced cooked chicken breasts |
1 cup shredded iceberg lettuce |
1/2 cup thick & chunky salsa |
6 (8 inch) flour tortillas |
1/3 cup shredded sharp cheddar cheese |
Directions:
1. In a medium bowl, combine the salad ingredient; set aside. To prepare the
2. quesadillas, in another bowl, combine the chicken, lettuce, and salsa; divide.
3. among 3 of the tortillas. Sprinkle with the cheese; top with the 3 remaining.
4. tortillas. Spray a large nonstick skillet with nonstick cooking spray. Cook
5. the quesadillas, one at a time, until lightly browned, 3 minutes on each side;.
6. turn carefully with a wide spatula. Cut the quesadillas into quarters; arrange.
7. 3 quarters on each of 4 plates. Serve with the salad on the side.
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