Chicken Cheddar Quesadillas with Tomato and Corn Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Sabrina Henderson of Gardena, California, writes: My love of cooking dates back to my junior-high home economics class. After that I took home ec every year I could. My last teacher in high school was the best. He was a former chef who taught us how to make classics like lasagna and chicken cordon bleu. I still prepare those dishes for company. Ingredients:
1 1/2 cups purchased medium-hot chunky salsa verde |
1 cup frozen corn kernels, thawed |
1 cup chopped red onion, divided |
1/4 cup plus 6 tablespoons chopped fresh cilantro |
1 pound chicken tenders |
2 teaspoons chili powder |
1 teaspoon ground cumin |
4 tablespoons olive oil, divided |
2 large garlic cloves, chopped |
3 burrito-size flour tortillas (11 inches in diameter) |
3 cups (packed) grated sharp cheddar cheese (about 12 ounces) |
Directions:
1. Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
2. Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes. Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.
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