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Recipe: Tasty Chicken Quesadillas with Corn Salsa

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Chicken Quesadillas with Corn Salsa

Before you jump to Chicken Quesadillas with Corn Salsa recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.

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Maybe the food isn't quite as good when cooked in the microwave, however it will save you money to use it over your oven. Possibly the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. When it comes to boiling water and steaming vegetables, you can save a great deal of electricity and do the job faster with countertop appliances rather than a stove. Many men and women incorrectly believe that doing the dishes by hand uses less energy than a dishwasher. You get the greatest energy savings by completely loading the dishwasher ahead of commencing a wash cycle. Save even more money by air drying and also cool drying your dishes as an alternative to heat drying them.

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We hope you got benefit from reading it, now let's go back to chicken quesadillas with corn salsa recipe. To make chicken quesadillas with corn salsa you only need 14 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Chicken Quesadillas with Corn Salsa:

  1. Take of Quesadillas.
  2. Take 8 each of 8" Flour Tortillas.
  3. Take 2 cup of Shredded Mexican Cheese blend.
  4. Get 2 cup of Cooked Diced Chicken.
  5. Get 1 each of Bottle Taco Bell Spicy Ranchero sauce.
  6. You need 1 of Non stick cooking spray.
  7. Provide of Corn Salsa.
  8. Use 1 cup of Whole Kernel Corn.
  9. Take 1 medium of Vine ripe tomato de-seeded.
  10. Take 6 each of Yellow and/or Orange cherry tomatoes - quartered.
  11. Take 1/3 cup of Diced Red Onion.
  12. You need 1 small of Handful Cilantro - chopped.
  13. Use 1 tbsp of lime juice.
  14. Use 1 of Salt & Pepper to taste.

Instructions to make Chicken Quesadillas with Corn Salsa:

  1. Begin by squeezing about a tablespoon of the ranchero sauce onto one side of the tortilla. Spread it on half the tortilla with the back of a spoon..
  2. Sprinkle a large pinch of the cheese blend onto the sauce then add a layer of chicken..
  3. Layer another large pinch of cheese blend on top of the chicken..
  4. Fold the tortilla in half and set aside. Assemble rest of quesadillas as in steps 1-4..
  5. Place a 10-12" non-stick skillet on low-med heat. Spray with non-stick cooking oil, then place the quesadillas in the pan 2 at a time. After quesadillas are in the skillet, spay them gently on the up-facing side with the nonstick spray..
  6. After 1-2 minutes gently lift with a wide spatula to check for a nice golden crispness. If they are the desired color, carefully flip the quesadillas over, until golden on both sides. Repeat for remaining Quesadillas, placing them on a warm serving tray as you cook each batch..
  7. For the corn salsa as follows: chop/dice ingredients as directed in ingredient list. In a bowl, combine the corn, tomatoes, onion, cilantro and lime juice. Salt and pepper to your liking..
  8. I topped my quesadilla with the corn salsa and a dollop of sour cream. Serve with a side of Mexican style rice and refried beans. Enjoy!.

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