Chicken Quesadillas With Corn-Tomato Salad

• 1 cup thawed frozen corn kernels
• 12 green bell pepper, seeded and diced
• 12 tomatoes, seeded and diced
• 2 tablespoons chopped cilantro
• 2 teaspoons balsamic vinegar
• 1 12 cups diced cooked chicken breasts
• 1 cup shredded iceberg lettuce
• 12 cup thick & chunky salsa
• 6 (8 inch) flour tortillas
• 13 cup shredded sharp cheddar cheese

1. In a medium bowl, combine the salad ingredient; set aside.
2. To prepare the
3. quesadillas, in another bowl, combine the chicken, lettuce, and salsa; divide.
4. among 3 of the tortillas.
5. Sprinkle with the cheese; top with the 3 remaining.
6. tortillas.
7. Spray a large nonstick skillet with nonstick cooking spray.
8. Cook
9. the quesadillas, one at a time, until lightly browned, 3 minutes on each side;.
10. turn carefully with a wide spatula.
11. Cut the quesadillas into quarters; arrange.
12. 3 quarters on each of 4 plates.
13. Serve with the salad on the side.

corn kernels, green bell pepper, tomatoes, cilantro, balsamic vinegar, chicken breasts, shredded iceberg lettuce, chunky salsa, flour tortillas, cheddar cheese

Taken from www.food.com/recipe/chicken-quesadillas-with-corn-tomato-salad-165600 (may not work)