Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chicken quesadillas with corn salsa. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Quesadillas with Corn Salsa is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Chicken Quesadillas with Corn Salsa is something that I have loved my entire life.

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

The ingredients needed to make Chicken Quesadillas with Corn Salsa:

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

Instructions to make Chicken Quesadillas with Corn Salsa:

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!

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