Recipes - print - Light Chicken Quesadillas with Bean and Corn Salad

Light Chicken Quesadillas with Bean and Corn Salad - Recipe

A lighter version of the traditional quesadillas, made to please anyone wanting a moderate amount of food.
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Light Chicken Quesadillas with Bean and Corn Salad Recipe
  • 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.
Prep Time: 10 minutes
Cook Time: 10 minutes
Container: large, heavy skillet
Servings: 4
- 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