Best Copycat Chili's Quesadilla Explosion Salad

delish.com

Jmo

subheading: FAJITA-MARINATED CHICKEN:

¼ c. neutral oil

3 tbsp. fresh lime juice

1 tsp. chili powder

½ tsp. garlic powder

½ tsp. ground cumin

½ tsp. kosher salt

¼ tsp. paprika

1 lb. boneless, skinless chicken breasts

subheading: CITRUS-BALSAMIC VINAIGRETTE:

3 tbsp. balsamic vinegar

2 tbsp. fresh orange juice

1 tbsp. Dijon mustard

½ tsp. kosher salt

¼ c. neutral oil

subheading: CORN & BLACK BEAN SALSA:

¼ red bell pepper, seeds and ribs removed, cut into ¼" pieces (about ⅓ c.)

¼ red onion, cut into ¼" pieces (about ¼ c.)

½ c. cooked black beans, rinsed

½ c. frozen corn kernels, thawed

2 tbsp. chopped fresh cilantro

2 tbsp. fresh lime juice

1 tsp. kosher salt

subheading: QUESADILLAS:

4 (8") flour tortillas

4 tsp. unsalted butter, softened, divided

1 ½ oz. cheddar cheese, shredded (about ⅓ c.), divided

1 ½ oz. Monterey Jack cheese, shredded (about ⅓ c.), divided

subheading: SALAD:

1 large head romaine lettuce, thinly sliced (about 10 c.)

1 c. chopped tomatoes

½ c. fresh cilantro leaves

1 c. shredded Mexican cheese, divided

½ c. store-bought or homemade tortilla strips

Directions at delish.com

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