Chicken Quesadillas with Corn Salsa. This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. —Linda Wetzel, Woodland Park, Colorado. Learn how to make Chicken Quesadillas With Roasted Corn Salsa.

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. You can have Chicken Quesadillas with Corn Salsa using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chicken Quesadillas with Corn Salsa

You need of Quesadillas.
It's 8 each of 8" Flour Tortillas.
It's 2 cup of Shredded Mexican Cheese blend.
Prepare 2 cup of Cooked Diced Chicken.
You need 1 each of Bottle Taco Bell Spicy Ranchero sauce.
It's 1 of Non stick cooking spray.
It's of Corn Salsa.
It's 1 cup of Whole Kernel Corn.
It's 1 medium of Vine ripe tomato de-seeded.
You need 6 each of Yellow and/or Orange cherry tomatoes - quartered.
It's 1/3 cup of Diced Red Onion.
You need 1 small of Handful Cilantro - chopped.
You need 1 tbsp of lime juice.
It's 1 of Salt & Pepper to taste.

Once it's all nice and full, I let it toast on each side. These are perfect served with some Restaurant. I added salsa and cheese to the mixture before baking the quesadillas. Prepare Mexican Chicken Quesadillas with Corn for a cheesy weeknight dish.

Chicken Quesadillas with Corn Salsa instructions

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 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! 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.