Ingredients
1 cup thawed frozen corn kernels
1/2 green bell pepper, seeded and diced
1/2 tomato, seeded and diced
2 tbsp cilantro, chopped
2 tsp balsamic vinegar
1/4 tsp salt
1 1/2 cups cooked chicken breast, diced
1 cup iceberg lettuce, shredded
1/2 cup thick and chunky salsa
6 flour tortillas, 8-inch
1/3 cup sharp cheddar cheese, shredded
Preparation
In a medium bowl, combine the salad ingredients. Set aside.
To prepare the quesadillas, combine the chicken, lettuce, and salsa in another medium bowl. Spread them evenly over the tortillas.
Next, sprinkle the cheese over the tortillas.
Spray a large nonstick skillet with nonstick cooking spray.
Cook the quesadillas one at a time until they are lightly browned. Do this for 3 minutes on each side. Turn the tortillas carefully with a wide spatula.
Cut the quesadillas into quarters and plate them equally. Serve your quesadillas with corn-tomato salad on the side.
