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Light Chicken Quesadillas with Bean and Corn Salad Recipe

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A lighter version of the traditional quesadillas, made to please anyone wanting a moderate amount of food.

Light Chicken Quesadillas with Bean and Corn Salad Recipe (+)

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.

Container: large, heavy skillet

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4

Enter desired servings:

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" or 9"
-		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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