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Appetizers

Chicken & Corn Quesadillas

Chicken & Corn Quesadillas recipe
photo by:kraft
Corn, salsa and tender strips of chicken give these quesadillas all the flavor and color you could desire—and all in a HEALTHY LIVING recipe.
time
prep:
10 min
total:
25 min
servings
total:
8 servings
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What You Need

6
oz.  cooked boneless skinless chicken breasts, cut into thin strips
1/2
cup  frozen corn
1/2
cup  salsa
4
 flour tortillas (8 inch)
1/2
cup  (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

Make It

COOK chicken, corn and salsa in skillet on medium heat 8 to 10 min. or until heated through, stirring occasionally.

SPREAD 2 tortillas with reduced-fat cream cheese; top with chicken mixture and remaining tortillas.

HEAT large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges.

Kraft Kitchens Tips

Substitute
Substitute 1 cup rinsed canned pinto or black beans for the cooked chicken.
Special Extra
Add 1 Tbsp. chopped cilantro to the chicken filling before using as directed.
Substitute
Prepare using shredded cooked chicken.
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