Thursday, July 8, 2010

Quesadillas and Corn Salad

What I once thought was difficult will now be a go-to meal in the Garcia house when I need something quick and easy to prepare.

What's Needed:
Corn Salad:
1 C. thawed frozen corn kernels OR 3 medium ears of corn--kernels cut off the cob
1 C. thawed frozen bell pepper strips, diced OR 1/2 green bell pepper, seeded and diced
2 T. chopped fresh cilantro
2 tsp. balsamic vinegar
1/4 tsp. salt

1 1/2 C. diced cooked chicken breast (I bought a package of pre-cooked chicken)
1 C. shredded iceberg lettuce
1/2 C. thick-and-chunky salsa
6 (medium) flour tortillas
1/3 C. shredded sharp cheddar cheese

1. In a medium bowl, combine the salad ingredients. Stir well; set aside.

2. In another medium bowl, combine chicken, lettuce, and salsa. Stir well to mix.

3. Divide chicken mixture among 3 of the tortillas. Sprinkle with cheese. Top with the 3 remaining tortillas.

4. Spray a large nonstick skillet with cooking spray. One at a time, cook the quesadillas until lightly browned, 3 minutes on each side. Turn carefully with a wide spatula.

5. Cut quesadillas into quarters. Arrange 3 quarters on 4 plates. Serve with the salad on the side.

Husband's Grade: A
PointsPlus: 8 (3 quesadilla quarters and 1/2 C. salad)

Inspired by: WeightWatchers New Complete Cookbook

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