Chicken Quesadilla With Goat Cheese & Corn Salsa
- Cooked chopped or shredded chicken breast
- Goat cheese - 6-8 oz. I buy a double large package at Costco and freeze half. I use about half of one large package.
- A package of either Mexican or Colby Jack Shredded Cheese
- One jar of Corn Salsa or Spicy Corn Relish
- One package flour tortillas
- Tip: Goat cheese quickly becomes very soft and crumbles better when it is cold. It is a good idea to keep it in the refrigerator while making each quesadilla. Also, I have bought the Corn Salsa at Trader Joe's and recently found this Spicy Corn Relish at my local grocery store in a specialty food department. If you can't find it where you live, I will tell you how to make your own at the bottom of this post.
- Cook and chop the chicken. Spray a non-stick skillet with cooking spray and place one tortilla in the pan. Layer all of the ingredients equally. The shredded cheese acts like glue to hold the quesadilla together, so I place some on the bottom of the tortilla and then on top of the other ingredients before adding the top tortilla. The goat cheese melts, but it will not hold the quesadilla together.
- Once the bottom is browned, I flip it over to let the top cheese melt - cut and serve! Yum!
- Chop one medium onion and brown until soften in a non-stick skillet. Toss in approximately a half a bag of frozen corn. Mine is usually thawed by the time I add it to the skillet - brown a little. Drain the liquid out of a can of Old El Paso Green Chilies and divide the amount in half. Mix half of the can in with the onions/corn and place the other portion in a bag and freeze for next time. Warm through and add this to the quesadillas as I did the corn salsa!