Chicken Quesadillas with Corn-Tomato Salad
Corn-Tomato Salad
1 cup thawed frozen corn kernels
1/2 green bell pepper, seeded and diced
1/2 tomato, seeded and diced
2 tbsp chopped cilantro
2 tsp balsamic vinegar
Chicken Quesadillas
1 1/2 cups diced cooked chicken breast
1 cup shredded iceberg lettuce
1/2 cup thick and chunky salsa
6 (8") flour tortillas
1/3 cup shredded sharp cheddar cheese
In a medium bowl, combine the salad ingredient; set aside. To prepare the
quesadillas, in another bowl, combine the chicken, lettuce, and salsa; divide
among 3 of the tortillas. Sprinkle with the cheese; top with the 3 remaining
tortillas. Spray a large nonstick skillet with nonstick cooking spray. Cook
the quesadillas, one at a time, until lightly browned, 3 minutes on each side;
turn carefully with a wide spatula. Cut the quesadillas into quarters; arrange
3 quarters on each of 4 plates. Serve with the salad on the side.
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