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Appetizers

Chicken & Corn Quesadillas

Chicken & Corn Quesadillas recipe
photo by:kraft
Very easy, and tasted great.
posted by
Christina_Carter
on 11/12/2009
time
prep:
10 min
total:
25 min
servings
total:
4 servings
More great cheese recipes

What You Need

1/2
lb.  boneless skinless chicken breasts, cut into thin strips
2
tsp.  chili powder
2
cups  frozen corn, thawed, drained
1/2
cup  TACO BELL® Thick & Chunky Salsa
8
 flour tortillas (7 to 8 inch)
1
cup  KRAFT Mexican Style Shredded Cheese, divided

Make It

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

SPRAY tops of 4 of the tortillas with cooking spray. Place, sprayed sides down, on large foil-covered baking sheet. Sprinkle with half of the cheese; top with chicken mixture, remaining cheese and remaining tortillas. Spray tops of tortillas with cooking spray.

BROIL, 4 to 5 inches from heat, 3 minutes or until golden brown. Turn quesadillas over with large spatula; continue broiling an additional 3 minutes or until second side is golden brown and cheese is melted. Cut each into 4 wedges. Serve with the remaining salsa.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Serving Suggestion
Serve these main-dish quesadillas with a mixed green salad tossed with your favorite KRAFT Dressing.
Creative Leftovers
This is a great use for leftover cooked turkey. Just substitute 1 cup chopped cooked turkey for the chicken. Mix with chili powder, corn and 2 Tbsp. of the salsa in skillet; cook until heated through, stirring occasionally. Continue as directed.
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