 | | Directions |
- Combine all of the bean and corn salad ingredients together in a bowl and set aside while preparing quesadillas (may be done 1 to 2 hours prior to serving, if refrigerated).
- Combine cooked, cubed chicken with bottled salsa, shredded greens, and cheese.
- Divide chicken mixture evenly on 4 flour tortillas and cover with 4 remaining tortillas.
- Coat large skillet with non-stick vegetable spray. Cook each quesadilla over medium heat, one at a time, for approximately 4 minutes on each side.
- Remove quesadillas and cut each into 4 pieces.
- Serve with bean and corn salad and bottled salsa.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: large, heavy skillet
Servings: 4
|  | | Ingredients | | - | | Bean and Corn Salad: |
| - | | 1 cup fresh corn kernels (approximately 2 large ears) |
| - | | 1 sweet, red bell pepper, seeded and diced |
| - | | 1 large, ripe tomato, seeded and chopped |
| - | | 3 tablespoons fresh cilantro (or to taste) |
| - | | 1 1/2 tablespoons balsamic vinegar (or to taste) |
| - | | 1/2 teaspoon kosher salt (or to taste) |
| - | | 15 ounces black beans, drained |
| - | | Quesadillas: |
| - | | 2 cups chicken, cooked and cubed |
| - | | 1 cup fresh romaine or fresh spinach, shredded |
| - | | 3/4 cup bottled salsa |
| - | | 8 flour tortillas, 8 |
| - | | 1/2 cup to 3/4 cup reduced fat cheddar cheese, shredded |
| - | | 1 fresh lime, quartered as garnish for salad mixture |
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