Quesadilla Explosion Salad (Chili’s Copycat Recipe)
Make my Chili's Quesadilla Explosion Salad when you don’t feel like going out to eat! It’s bursting with fresh ingredients and flavors.
Ingredients
For the chicken:
- 24 ounces chicken breast cutlets 4 6 ounce cutlets
- 1 tablespoon taco seasoning
- 1 tablespoon vegetable oil
For the corn salsa:
- 12 ounce bag sweet corn defrosted and drained
- 1 red bell pepper diced
- 1/2 cup diced roma tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
- salt and pepper to taste
For the cheese quesadillas:
- 4 8 inch flour tortillas
- 1 cup shredded colby jack cheese
- vegetable oil for cooking
For the salad:
- 8 cups mixed salad greens romaine lettuce and mixed greens
- 1 cup shredded colby jack cheese
- 1 cup corn salsa recipe below
- 1/2 cup crispy tortilla strips
- 3/4 cup chipotle ranch dressing
- 4 cheese quesadillas cut into fourths (recipe below)
Instructions
For the chicken:
- Rub the chicken breast cutlets with taco seasoning on both sides.
- In a skillet, heat vegetable oil over medium-high heat. Add the seasoned chicken cutlets and cook for 6-7 minutes per side, or until fully cooked. Remove them from the skillet and allow them to rest for 5 minutes before slicing into strips. Set aside.
For the corn salsa:
- In a medium bowl, combine the defrosted sweet corn, diced red bell pepper, diced roma tomatoes, diced red onion, chopped fresh cilantro, and lime juice.
- Season with salt and pepper to taste, mix well, cover, and set aside.
For the cheese quesadillas:
- Place a tortilla on a flat surface and sprinkle a quarter cup of shredded colby jack cheese on half of the tortilla.
- Fold the tortilla in half over the cheese to create a half-moon shape.
- Heat a non-stick skillet over medium heat and lightly coat with vegetable oil.
- Place the filled tortilla in the skillet and cook until the bottom is golden brown and the cheese is melting.
- Flip the quesadilla and cook the other side until golden brown and the cheese is completely melted.
- Remove from the skillet and repeat with the remaining tortillas and cheese. Allow the quesadillas to rest for 2 minutes, then cut them into thirds. Set aside.
For salad assembly:
- On a large platter or four individual salad plates, add the mixed green lettuce.
- Top with the corn salsa, followed by the shredded colby jack cheese, and sliced chicken. Arrange the quesadillas around the salad, and top with the crispy tortilla strips.
- Serve with the chipotle ranch on the side or drizzle over top of the salads. Enjoy!
Notes
Leftover chicken, corn salsa, and cheese quesadillas can be stored separately in airtight containers in the refrigerator for up to 3 days.
The salad assembly is best prepared just before serving to maintain the freshness and crispness of the ingredients.
To reheat the chicken and quesadillas, place them in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. You can prepare the corn salsa a day in advance and store it in the refrigerator. This allows the flavors to meld together and intensify for a tastier salsa. Feel free to add avocado slices, black beans, or jalapeños to the salad assembly for extra flavor and texture.
Experiment with different cheese varieties such as pepper jack or cheddar for the quesadillas to suit your taste preferences.
To reheat the chicken and quesadillas, place them in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. You can prepare the corn salsa a day in advance and store it in the refrigerator. This allows the flavors to meld together and intensify for a tastier salsa. Feel free to add avocado slices, black beans, or jalapeños to the salad assembly for extra flavor and texture.
Experiment with different cheese varieties such as pepper jack or cheddar for the quesadillas to suit your taste preferences.
Nutrition
Serving: 1 | Calories: 692cal | Carbohydrates: 41g | Protein: 59g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 173mg | Sodium: 897mg | Sugar: 8g | Fiber: 4g | Calcium: 533mg | Iron: 3mg