Chicken Quesadillas - salsa

Method

• Corn Salsa: Heat a dry pan. Drain the corn and dry fry until lightly roasted.
• Chop the tomatoes and red onion fine, mix in corn and flavor with lime juice and salt.
• Tear meat of clubs and benefit evenly a tortilla, add the corn salsa and sprinkle over the cheese.
• Place a tortilla on top and bake in dry pan on both sides until cheese is melted. Cut into triangles and serve.
• Serving Suggestions: Do you have remnants of chicken? Then it's time for quesadillas! If you love cilantro - add 1 tablespoon chopped fresh cilantro in salsa. Serve the quesadillas with guacamole and sour cream.