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COOK chicken and vegetables in large nonstick skillet on medium heat 10 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally. Remove from skillet. Wipe skillet clean with paper towel.
SPOON 1/4 of the chicken mixture onto half of each tortilla. Top with VELVEETA; fold in half.
COOK, in batches, in skillet 2 min. on each side or until quesadillas are browned on both sides and VELVEETA is melted.