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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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
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
:large, heavy skillet
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.
Black Bean and Corn Chicken Chili
McCormick® Chili Powder
McCormick® Garlic Powder
(14 1/2 ounces) diced tomatoes
(15 ounces) black beans
Bean and Corn Salad
fresh corn kernels
Black Bean and Corn Salad or Salsa
canned black beans
canned chopped tomatoes
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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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"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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