chicken cheddar quesadillas with tomato and corn salsa

How To Make chicken cheddar quesadillas with tomato and corn salsa

• 1

  To make Tomato and Corn Salsa: Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
• 2

  To Make Quesadilla Filling: Sprinkle chicken with chili powder, cumin, salt, and pepper.
• 3

  Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• 4

  Add garlic and 3/4 cup red onion and sauté 1 minute.
• 5

  Add chicken and sauté until chicken is just cooked through, about 5 minutes.
• 6

  Sprinkle half of 1 tortilla with 1/4 cup cheese.
• 7

  Place 1/6 chicken mixture on top of the cheese
• 8

  Sprinkle with 1tablespoons cilantro and another 1/4 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 each skillet.
• 13

  Cook quesadillas until brown and cheese melts, about 2 to 4 minutes per side.
• 14

  Transfer quesadillas to work surface and cut into wedges
• 15

  Arrange on platter; serve with the tomato and corn salsa, sour cream and guacamole.
• 16

  Note: In a rush? To make this recipe take even less time substitute the chicken tenders with a pre-cooked chicken from the store following all of the above steps except just cooking the chicken long enough in the frying pan to warm it.
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