Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chicken quesadillas with corn salsa. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Chicken Quesadillas with Corn Salsa is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Chicken Quesadillas with Corn Salsa is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have chicken quesadillas with corn salsa using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chicken Quesadillas with Corn Salsa:
- Get Quesadillas
- Make ready 8 each 8" Flour Tortillas
- Make ready 2 cup Shredded Mexican Cheese blend
- Take 2 cup Cooked Diced Chicken
- Get 1 each Bottle Taco Bell Spicy Ranchero sauce
- Prepare 1 Non stick cooking spray
- Take Corn Salsa
- Prepare 1 cup Whole Kernel Corn
- Prepare 1 medium Vine ripe tomato de-seeded
- Prepare 6 each Yellow and/or Orange cherry tomatoes - quartered
- Get 1/3 cup Diced Red Onion
- Prepare 1 small Handful Cilantro - chopped
- Get 1 tbsp lime juice
- Make ready 1 Salt & Pepper to taste
These are perfect served with some Restaurant. Ranch Chicken Quesadillas. with corn and jalapeño salsa. Cheesy, ranch-y goodness topped with a spicy corn salsa… we're not just on the ranch train, we're the conductor. Tip: Easiest way to remove jalapeño ribs and seeds: remove ends, then hold upright.
Steps 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!
Quesadillas aren't just for snacks or football games. You can turn yours into a quick-to-prepare weeknight meal. In small bowl, mix sour cream and salsa. From chicken and steak to vegetarian quesadillas, this fun recipe is easy to change up and always a family favorite. Use a small skillet if making quesadillas with corn tortillas, and use a larger skillet for standard flour tortillas.
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