Chicken Cheddar Quesadillas with Tomato and Corn Salsa

  1. Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend.
  2. Season salsa to taste with salt and pepper.
  3. Sprinkle chicken with chili powder, cumin, salt, and pepper.
  4. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
  5. Add garlic and remaining 3/4 cup onion and saute 1 minute.
  6. Add chicken and saute until chicken is just cooked through, about 5 minutes.
  7. Sprinkle half of 1 tortilla with 1/2 cup cheese.
  8. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese.
  9. Fold tortilla in half.
  10. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro.
  11. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat.
  12. Place 2 quesadillas in 1 skillet and third in second skillet.
  13. Cook quesadillas until brown and cheese melts, about 4 minutes per side.
  14. Transfer quesadillas to work surface and cut into wedges.
  15. Arrange on platter; serve with salsa.

verde, corn kernels, red onion, fresh cilantro, tenders, chili powder, ground cumin, olive oil, garlic, flour tortillas, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/chicken-cheddar-quesadillas-with-tomato-and-corn-salsa-109557 (may not work)

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