This is a creamy, delicious quesadilla like no other - sweet corn and orange bell peppers are combined with My Brother's Original Salsa, grilled chicken and two kinds of cheese. You can omit the chicken to make a vegetarian option or omit the tortilla and use the filling as a tasty dip for chips. It's so good you will find all kinds of ways to use it. Recipe courtesy of Helen Lampkin of My Brother's Salsa. Serves 4 to 6.
What you will need
- 2 boneless, skinless chicken breasts - grilled and diced
- 2 tbsp olive oil
- 2 cups whole kernel corn
- 1 orange bell pepper - diced
- 1/3 c onion - diced
- 1/3 c My Brother's Original Salsa
- Salt & Pepper to taste
- 8 oz. Pepper Jack Cheese - shredded
- 8 flour tortillas - 8 inch size
- 1 small tub of whipped cream cheese
- Toppings - sour cream, salsa, etc.
In a large pan, saute the corn, bell pepper and onion in olive oil over medium heat. Add salsa and chicken, salt and pepper, pepper jack cheese and cream cheese. Stir to combine.
Quesadilla assembly: spread some of the filling onto half of one tortilla. Fold over and gently press. (You can do this one day ahead of time and store in zip top bag in fridge until you are ready to proceed.) Continue to fill each tortilla and cook in a grill pan or skillet over medium heat until lightly browned on each side. Cut in half with pizza cutter and serve with sour cream and additional salsa.
To make the dip: follow the recipe above, omitting the tortillas. Pour mixture into a greased oven-proof dish and keep in warmed oven until ready to serve with chips. This is a great appetizer for a crowd.