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Ingredients requirements for Chicken Quesadillas with Corn Salsa:

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

Chicken Quesadillas with Corn Salsa making:

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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