1(16-ounce) jarsalsa verde,your preference of heat level
3ears corn on the cob,husks and silk removed; blanched
4(10-inch)flour tortillas
2cupsshredded Chihuahua® cheese
1cupchopped tomato
Guacamole,if desired
Instructions
Cook chicken in salsa verde in a large, covered skillet over medium heat for 20 minutes, turning once, until the internal temperature reaches 165°F.
Remove chicken, reserving 1/2 cup of salsa verde; shred chicken with two forks. Toss chicken with reserved salsa verde; keep warm.
Place one tortilla in a large, dry nonstick skillet. Sprinkle the entire tortilla with 1/2 cup cheese. Top half of the tortilla with 1/2 cup corn. Cook over medium-high heat for 2 minutes or until tortilla is lightly browned and the cheese is melted; flip the tortilla in half placing the cheese side over the corn. Keep warm. Repeat with other tortillas.
Place the greens from the Fresh Express® Mexican Style Chopped Kits® into a large bowl; toss with the salad dressings. Evenly divide the salad among four shallow bowls.
Top with chicken, remaining corn, and tomato. Sprinkle with the toppings and cheese from the chopped kits.
Cut each quesadilla into four pieces. Place the quesadilla pieces along the side of the salad bowl.
Keywords Back to School, Chicken, Chopped, Cinco de Mayo, Easy, Entertaining, Entrée Salad, Fall, Mexican, Spring, Summer, Winter