After a weekend eating frenzy, otherwise known as Christmas, I'm suffering from a major food hangover.  Consequently, I'm going to lighten things up with a fresh salad loaded with crisp vegetables, rice and as a little extra gift to myself -- cheese quesadillas.   

Quesadilla Fiesta Salad
Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
What you'll need
For the Salad
lettuce (I used 2 romaine hearts, chopped)
2 celery stalks, sliced
1 cucumber, diced
1/2 pint grape or cherry tomatoes
1/2 can yellow corn, drained
1/2 packet Knorr Spanish Rice 
handful tortilla strips 

For the Quesadillas 
4 medium soft tortilla shells
1 can green chilies
1/4 onion, diced 
1 cup Queso Fresco cheese, shredded 
cajun seasoning
2 tablespoons olive oil 

For the Dressing
3 tablespoons vegetable oil 
2 tablespoons white wine vinegar
1 lime, juiced
1 teaspoon cilantro, chopped 

Directions
1.  Cook rice according to package directions. 
2. Meanwhile, in a large salad bowl, add lettuce, tomatoes, cucumber, celery, corn, rice and tortilla strips. 
3. In a small mixing bowl, combine onion and green chillies.  Season generously with Cajun seasoning.  Mix well.  
4. Spread a thin layer of the onion and chili mixture over two tortilla shells.  

5. Sprinkle with cheese and top with another tortilla shell.

6. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 quesadilla to the skillet.  Heat until the bottom shell is lightly browned, about 3-5 minutes. Carefully flip quesadilla over and brown the other side.  
7. Remove from skillet and add the second quesadilla.  Repeat step 6.
8. Once the quesadillas are cooked, cut them into quarters. 

9. In a small mixing bowl, combine dressing ingredients.  Mix well.  Pour desired amount of dressing over the salad.  Toss well.  Top with quesadillas. 

 10. Serve and enjoy!