Chicken Quesadillas with Tomatillo-Corn Salsa

Just a quickie for when you don't feel like cooking a lot.

 

Mix 1 and 1/2 cups of bottled salsa verde with a cup of vaccuum-packed corn kernels, 1/3 cup diced red onion and 1/4 cup chopped cilantro. Set the salsa aside.

 

Dice a pound of boneless skinless chicken breast into very small pieces and coat with 1 teaspoon cumin, 2 teaspoons chili powder and salt and pepper to taste. In a skillet cook a couple cloves of garlic and 3/4 cup of diced red pepper in olive oil until soft and translucent. Add the chicken and cook through. Set the chicken aside.

 

Warm 6-8 burrito-sized tortillas until they are soft and flexible. Put a layer of shredded cheddar cheese, chicken, chopped cilantro, a second layer of cheese on half of each tortilla. Fold over in half. Place each tortilla on a hot, oiled griddle pan until nicely browned/crisp on the outside, and the inside is melty.

 

Cut into wedges and serve with sour cream and tomatillo salsa.

Done