Chicken Quesadillas With Corn-Tomato Salad

an Aztec/Mayan/Inca Quesadillas with chicken:)

• Ready In: 53 mins
• Serves: 4

Ingredients

• Corn-Tomato Salad

• 1  cup  thawed frozen corn kernels
• 1⁄2 green bell pepper, seeded and diced
• 1⁄2 tomatoes, seeded and diced
• 2  tablespoons  chopped cilantro
• 2  teaspoons  balsamic vinegar

• chicken quesadillas

• 1 1⁄2 cups  diced  cooked chicken breasts
• 1  cup  shredded iceberg lettuce
• 1⁄2 cup thick & chunky salsa
• 6 (8 inch)  flour tortillas
• 1⁄3 cup  shredded sharp cheddar cheese

Directions

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