Chicken Quesadillas with Zesty Corn Salsa Recipe

Ingredients

• For the zesty corn salsa:
• 1 tablespoon mild honey, such as clover
• 1 teaspoon fresh lime zest
• ¼ cup fresh lime juice, from 2–3 limes
• 1 large garlic clove, finely minced
• ¼ teaspoon ground cumin
• ¼ teaspoon kosher salt
• ½ small red onion, diced (approximately ½ cup)
• 1 jalapeno, seeded and finely minced (approx. 1 ½ Tablespoons)
• 2 tablespoons of fresh cilantro, chopped
• 1 can (15 ounces) organic Green Valley Whole Kernel Corn, drained and rinsed
• For the quesadillas:
• 8 (8”) flour tortillas, whole wheat if possible
• 1 ¼ cup shredded monterey jack cheese (about 4 ounces)
• ¾ cup shredded sharp cheddar cheese (about 2 ounces)
• 1 ½ cups cooked, shredded chicken (about 8 ounces)
• ¼ cup chopped fresh cilantro
• kosher salt and ground black pepper
• for garnish: sour cream and chopped fresh cilantro