quesadilla explosion salad;
A hearty corn salsa salad on a bed of romaine lettuce, topped with warm, slightly crisp cheesy quesadilla strips for warm, cheesy goodness in every bite!
Servings: 8
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Ingredients
corn salsa;
- 12 oz sweet corn (I like Trader Joe’s fire-roasted frozen corn, thawed)
- 1 red bell pepper diced
- ½ cup Roma tomato diced (2-3 tomatoes)
- ¼ cup red onion diced
- ¼ cup cilantro fresh, chopped
- 1 lime zest and juice
- salt & pepper to taste
quesadillas;
- 2 cups cheddar cheese shredded (or colby jack)
- 6 medium flour tortillas
quesadilla explosion salad;
- 4 heads romaine lettuce roughly 4 cups chopped
- Tortilla chips crushed
- shredded Colby Jack cheese or cheddar
- Cooked chicken cut into strips (optional)
- Chipotle ranch dressing
Instructions
corn salsa;
- To a medium bowl, add 12oz drained corn (thawed if using frozen).
- Dice 1 red bell pepper, and 2 Roma tomatoes, and red onion to fill 1/4 cup. Add to the corn.
- Chop fresh cilantro and add to the corn salsa. Zest the lime, then squeeze the juice over the salsa and toss together. Season with salt and pepper as needed.
quesadillas;
- In a large skillet over medium heat, lay a flour tortilla down and cover with a generous layer of cheese.
- Cook until cheese begins to melt around the edges, then lay a second tortilla over top and flip the quesadilla.
- Cook until evenly browned on both sides and cheese is melted. Remove to a plate to cool, and repeat with remaining quesadillas.
- Once cooled, cut each quesadilla into halves and then cut approx. 1” strips.
quesadilla explosion salad;
- Chop romaine lettuce and add to a large bowl. Layer on the corn salsa and gently toss, leaving the bulk of the salsa on top.
- If using chicken, cook or slice into strips and top the salad.
- Top with extra Colby jack cheese, crushed tortillas and warm strips of quesadilla.
- Serve with chipotle ranch dressing.
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