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Lunch / Dinner

Cobb Salad Quesadilla

Who doesn’t love a good Cobb salad or a gooey quesadilla? In this recipe, two favorites converge to make one fantastic salad. Here’s a whole new way to look at the classic Cobb.

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Ingredients

FOR THE DRESSING—

FOR THE SALAD—

Instructions

Preheat grill to medium heat. Brush grill rack with oil.

Stir together ranch dressing, adobo sauce, cilantro, lime juice, salt, and pepper for dressing in a bowl; cover and chill.

Brush chicken with barbecue sauce; season with salt and pepper. Grill, covered, until chicken is no longer pink, 4–5 minutes per side; let rest 5 minutes, then slice into strips.

Toss chicken strips with lettuce, corn, avocado, black beans, roasted pepper, tomatoes, and corn chips; chill.

Sprinkle 1/2 cup cheese over each tortilla. Fold tortillas over and brush with oil. Gill, covered, until cheese melts and tortillas brown, 1–2 minutes per side. Cut each tortilla into 4 wedges. Toss salad with dressing; divide among four plates and serve with quesadilla wedges.

If desired, brush chicken with additional barbecue sauce during grilling. Let chicken rest, then slice into thin strips.

If desired, brush chicken with additional barbecue sauce during grilling. Let chicken rest, then slice into thin strips.

Corn chips add crunchy flavor to this salad, but you can substitute tortilla chips.

Corn chips add crunchy flavor to this salad, but you can substitute tortilla chips.

To prepare the quesadillas, sprinkle 1/2 cup cheese on half of each tortilla, then fold over and grill until toasted.

To prepare the quesadillas, sprinkle 1/2 cup cheese on half of each tortilla, then fold over and grill until toasted.

Nutritional Facts

Tags: Easy, Quick, Lunch, Dinner, Salad, Healthy, Mexican, Southwestern

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