Chicken Quesadillas with Corn-Tomato Salad


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This out-of-the-ordinary salad adds a special richness to a popular Mexican dish. For the best texture, use thawed frozen corn - it's been cooked but isn't mushy.

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  • Corn-Tomato Salad:
  • 1 C. thawed frozen corn kernels
  • 1/2 green bell pepper, seeded and diced
  • 1/2 tomato, seeded and diced
  • 2 Tbs. chopped cilantro
  • 2 tsp. balsamic vinegar
  • 1/4 tsp. salt
  • Quesadillas:
  • 1 1/2 C. diced cooked chicken breast
  • 1 C. shredded iceberg lettuce
  • 1/2 C. thick and chunky salsa
  • Six 8" flour tortillas
  • 1/3 C. shredded sharp cheddar cheese

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In a medium bowl, combine the salad ingredients; set aside. To prepare the quesadillas, in another medium 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. One at a time, cook the quesadillas until lightly browned, 3 minutes on each side; turn carefully with 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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