A satisfying and flavorful taco salad with tender chopped chicken, fresh vegetables, and crispy cheese quesadilla strips. Perfect for a quick and tasty meal!
Ingredients: 2 boneless, skinless chicken breasts, cooked and chopped. 1 cup romaine lettuce, chopped. 1 cup iceberg lettuce, chopped. 1/2 cup cherry tomatoes, halved. 1/2 cup red bell pepper, diced. 1/4 cup red onion, thinly sliced. 1/4 cup black beans, drained and rinsed. 1/4 cup corn kernels, cooked. 1/4 cup shredded cheddar cheese. 2 large flour tortillas. 1/2 cup shredded Monterey Jack cheese. 1/2 teaspoon chili powder. 1/2 teaspoon cumin. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup sour cream. 2 tablespoons salsa. 1 lime, cut into wedges.
Instructions: Preheat your oven to 350F 175C. To make the cheese quesadilla strips, sprinkle the Monterey Jack cheese evenly on one of the flour tortillas. Place the other tortilla on top to make a sandwich. Bake the tortilla sandwich in the preheated oven for about 10 minutes or until the cheese is melted and the tortillas are crispy. Remove from the oven and let it cool for a minute, then cut it into strips. In a large bowl, combine the chopped romaine and iceberg lettuce. Add the chopped chicken, cherry tomatoes, red bell pepper, red onion, black beans, and corn. In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and pepper. Sprinkle this seasoning mix over the salad ingredients and toss everything together. Divide the salad among serving plates and top each portion with shredded cheddar cheese. Serve the salad with the cheese quesadilla strips on the side. Mix sour cream and salsa together and drizzle over the salad. Garnish with lime wedges. Enjoy your delicious Chopped Chicken Taco Salad with Cheese Quesadilla Strips!
Prep Time: 20 minutes
Cook Time: 10 minutes
River Raisin Chorus
