Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, chicken quesadillas with corn salsa. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Chicken Quesadillas with Corn Salsa is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Chicken Quesadillas with Corn Salsa is something that I have loved my whole life.
Learn how to make Chicken Quesadillas With Roasted Corn Salsa. Remove from heat; wipe skillet clean. I made these SPICY Chipotle corn and chicken quesadillas from my spicy chipotle corn salad / salsa recipe. These quesadillas are easy to make and OH SO good!
To begin with this particular recipe, we have to first prepare a few components. You can cook 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:
- Make ready Quesadillas
- Make ready 8 each 8" Flour Tortillas
- Take 2 cup Shredded Mexican Cheese blend
- Prepare 2 cup Cooked Diced Chicken
- Take 1 each Bottle Taco Bell Spicy Ranchero sauce
- Make ready 1 Non stick cooking spray
- Get Corn Salsa
- Get 1 cup Whole Kernel Corn
- Get 1 medium Vine ripe tomato de-seeded
- Get 6 each Yellow and/or Orange cherry tomatoes - quartered
- Get 1/3 cup Diced Red Onion
- Get 1 small Handful Cilantro - chopped
- Make ready 1 tbsp lime juice
- Prepare 1 Salt & Pepper to taste
Tip: Easiest way to remove jalapeño ribs and seeds: remove ends, then hold upright. 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.
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!
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. Once it's all nice and full, I let it toast on each side. These are perfect served with some Restaurant. Yum is the word for these Goat Cheese & Corn Salsa Chicken Quesadilla - a family favorite or makes a yummy appetizer too!
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