Chicken Quesadillas

Chicken Quesadillas

1 c. cooked corn kernels

1/2 c. diced green bell pepper

1/2 c. diced seeded tomato

2 T. minced fresh cilantro

2 t. balsamic vinegar

1/4 t. salt

6 oz. cooked, skinless, boneless, chicken breast; diced

1 c. shredded iceberg lettuce

1/2 c. thick & chunky hot salsa

1 1/2 shredded sharp cheddar cheese

6 6" flour tortillas

1. To prepare corn-tomato salsa, combine corn, bell pepper, tomato, cilantro, vinegar, and salt in a medium bowl; set aside.

2. To prepare quesadillas, in another medium bowl, combine chicken, lettuce, and the 1/2 cup hot salsa. Divide mixture evenly among three of the tortillas. Sprinkle evenly with cheese; top with remaining tortillas.

3. Spray large nonstick skillet with nonstick spray; place over medium-heat 30 sec. Place 1 quesadilla in preheated skillet. Cook 3 minutes on each side, turning carefully with wide spatula until lightly browned. Repeat with remaining quesadillas.

4. To serve, cut each quesadilla into quarters. Arrange 3 quarters on each plate; garnish each with 1/2 c. of the corn-tomato salsa.

Serving Size: 3 quesadillas & 1/2 c. corn-tomato salsa 6 WW Points