So, you’ve made the awesome Smoky Corn Salsa Chili, and you have half a jar of Smoky Corn Salsa waiting to be put to use….well, here you go! These are delicious and easy to make!
- Four medium flour tortillas
- vegetable oil
- 1/2 jar American Spoon Smoky Corn Salsa
- 1 lb. grilled chicken breast, shredded or cubed
- 12–16 oz. cheddar or shredded cheese of your choice
- Place one tortilla on a work surface. Spread generously with smoky corn salsa. Spread shredded or chopped chicken breast over the salsa. Then spread the shredded cheese generously across all, going to the edges. Top the quesadilla with a second tortilla. Repeat with the rest of the ingredients, so that you have two whole quesadillas.
- Season a large saute pan with the vegetable oil and heat on medium to medium high heat.
- Using a wide spatula or two, carefully transfer the quesadilla to the fry pan. Saute on medium heat for about four minutes, or until nicely browned.
- Flip the quesadilla and saute till browned on that side.
- Remove quesadilla from pan and saute the second one in the same manner. The quesadillas should be browned nicely on both sides when done. Allow to sit for a minute, then cut into wedges.
- Serve with condiments of your choice – sour cream, guacamole, diced tomatoes, a squeeze of lime.
This here is a winner! Serve as an appetizer, or alongside some fajitas or enchiladas…
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: stovetop
- Cuisine: Southwest/Tex Mex
Keywords: quesadilla, smoky corn salsa, corn, salsa, cheese, tex mex, southwest