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Chicken & Corn Quesadillas

average rating

rate/review

prep time

10 min

total time

25 min

makes

4 servings

photo by:

kraft

recipe by: kraft

What You Need

2 boneless skinless chicken breasts (1/2 lb.), cut into thin strips

2 tsp. chili powder

2 cups frozen corn, thawed, drained

1/2 cup salsa, divided

8 flour tortillas (7 to 8-inch)

1 cup Kraft Tex Mex Shredded Cheese, divided

Make It

PREHEAT broiler. Spread large nonstick frying pan with cooking spray. Heat on medium heat. Add chicken and chili powder; cook and stir 2 min. Add corn and 2 Tbsp. of the salsa; cook and stir 3 min. or until chicken is cooked through and sauce is thickened.

SPRAY 4 of the tortillas with cooking spray. Place, sprayed side down, on large foil-covered baking sheet; sprinkle with half of the cheese. Top evenly with the chicken mixture and remaining cheese. Cover each with second tortilla; spray with cooking spray.

BROIL, 4 to 5-inches from heat, for 2 to 3 min. or until golden brown. Turn quesadillas over with large spatula; continue broiling 2 to 3 min. or until tortillas are golden brown and cheese is melted. Cut each into 4 wedges. Serve with the remaining salsa.

kraft kitchens tips

Substitute

Substitute 1 cup chopped leftover cooked turkey for the chicken. Mix turkey with corn and 2 Tbsp. of the salsa in frying pan; cook until heated through, stirring occasionally. Continue as directed.