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Chicken Cheddar Quesadillas With Tomato And Corn Salsa
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Submitted by:
Jimmy |
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The Tomato corn salsa gives these quesidillas a nice clean fresh summery taste. |
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INGREDIENTS:
- 1 1/2 cup(s) , Salsa Verde
- 1 cup(s) , Corn Kernals
- 1 cup(s) , Red Onion Chopped
- 1/4 cup(s) , Fresh Cilantro plus 6 tablespoons) Chopped
- 1 pound(s) , Chicken Tenders
- 2 teaspoon(s) , Chili Powder
- 1 teaspoon(s) , Ground Cumin
- 4 tablespoon(s) , Olive Oil
- 2 large , Garlic Cloves Chopped
- 3 large , Flour Tortillas
- 3 cup(s) , Sharp Cheddar Cheese
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| Instructions: |
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.
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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