Chicken Quesadillas With Corn-Tomato Salad

Ingredients

Corn-Tomato Salad

• 1 cup thawed frozen corn kernels
• 1/2 green bell pepper, seeded and diced
• 1/2 tomato, seeded and diced
• 2 tablespoons chopped cilantro
• 2 teaspoons balsamic vinegar

chicken quesadillas

• 1 1/2 cups diced cooked chicken breasts
• 1 cup shredded iceberg lettuce
• 1/2 cup thick & chunky salsa

• 6 (8 inch)  flour tortillas
• 1/3 cup shredded sharp cheddar cheese

Directions

1. 1

   In a medium bowl, combine the salad ingredient; set aside. To prepare the

2. 2

   quesadillas, in another bowl, combine the chicken, lettuce, and salsa; divide.

3. 3

   among 3 of the tortillas. Sprinkle with the cheese; top with the 3 remaining.

4. 4

   tortillas. Spray a large nonstick skillet with nonstick cooking spray. Cook

5. 5

   the quesadillas, one at a time, until lightly browned, 3 minutes on each side;.

6. 6

   turn carefully with a wide spatula. Cut the quesadillas into quarters; arrange.

7. 7

   3 quarters on each of 4 plates. Serve with the salad on the side.