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.
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  • 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
Container: large, heavy skillet
10 mins
10 mins
20 mins
  • 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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Light Chicken Quesadillas with Bean and Corn Salad Recipe Reviews

light chicken quesadillas with bean and corn salad

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SoWhatIfItsBurnt User
Rating of 5 out of 5.0 stars
Reviewed By
"I needed a light lunch idea for Saturday and thought I would try these quesadillas. They were perfect and I never know what to fix to go along with quesadillas or tacos but the Bean and Corn Salad recipe was perfect."
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