Chef Jamie Serves Up Chicken Quesadillas

1. Prepare Corn Salsa:  Prepare all the vegetables and mix together in a medium size bowl.  Add the garlic salt, salt, pepper, parsley, lemon juice and vinegar to the vegetables and mix to coat. Loosely cover and rest on the counter for the flavors to mingle, until you are ready.
2. Jalapeno Ranch: To prepare the ranch dressing, seed, chop the jalapeño very fine and stir into the ranch dressing.  If you would like, blend the jalapeño into the ranch with a food processor, but it is not  necessary.
3. Trim any gristle off the chicken and thoroughly season with the fajita seasoning, and a touch of salt and pepper.
4. In a large saute pan, heat 2 tablespoons of olive oil, over a medium high heat and place your chicken thighs gently into the pan.  Cook about 3-4 minutes on each side of the pan, until the chicken is no longer pink with an internal temperature of 165 degrees.  Remove the chicken from the pan and place on the cutting board.
5. Wipe out the pan with a dry paper towel, and place back on the stove top.  Over a medium to high heat, place a tortilla on the pan, with enough cheese to cover the entire tortilla.  Add some of the corn salsa to half of the tortilla, being careful to drain the liquid so your tortilla does not become soggy.  Then drizzle some of your ranch dressing over the salsa.  Lastly chop your chicken and spread over the salsa and ranch, fold the tortilla in half.  The quesadilla is best when the tortilla is crispy on both sides and may need to be flipped over to crisp.  Once the tortilla has reached the desired crispiness, remove from the pan and place on your cutting board and continue with the next tortilla until they are all finished.
6. Once all the quesadillas are ready, cut in 3 and serve.