Chicken Quesadilla's with roasted corn salsa
This is what we had for dinner tonight. It's one of my favorite dinners! Serves 4 as written but most recipes I at least double.
SALSA
1cup frozen corn
3/4 cup chunky salsa
2 tbsp minced cilantro
2 tbsp lime juice
CHICKEN:
1 LB chicken breast, diced
1 tbsp lime juice
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper
4 tsp olive oil, divided
2 garlic cloves, minced
4- 8 inch flour tortilla's
1/2 cup montery Jack cheese (or any Mexican cheese)
Heat skillet over medium-high heat. Add corn; cook 5 minutes, stirring until lightly charred. Remove from heat.
SALSA
1cup frozen corn
3/4 cup chunky salsa
2 tbsp minced cilantro
2 tbsp lime juice
CHICKEN:
1 LB chicken breast, diced
1 tbsp lime juice
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper
4 tsp olive oil, divided
2 garlic cloves, minced
4- 8 inch flour tortilla's
1/2 cup montery Jack cheese (or any Mexican cheese)
Heat skillet over medium-high heat. Add corn; cook 5 minutes, stirring until lightly charred. Remove from heat.
Combine corn, salsa, cilantro and 2 tbsp lime juice in a bowl.
Place chicken in a bowl. Add 1 tbsp lime juice, chili powder, cumin, salt & pepper; stir well, set aside. Heat 2 tbsp oil over medium heat. Add chicken, cook until heated through and no longer pink. Add garlic the last 30 seconds. Remove chicken from heat. Wrap tortilla's in wet paper towel; microwave 15 seconds to warm.
Sprinkle 2 tbsp cheese over half of each tortilla. Top with 2 tbsp salsa and chicken.
Fold tortilla's in half; brush both sides with oil.
Fry in skillet, flattening to cook for about 1-2 minutes or until golden brown and lightly crispy. Flip and fry other side.
Serve with sour cream, extra salsa, lettuce if desired and ENJOY!
Marge
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