A cheesy blend of chicken, corn and black beans is folded into warm corn tortillas to make these quick and easy Tex-Mex quesadillas.
What You Need
Original recipe yields 8 servings
4 slices OSCAR MAYER Bacon, chopped
1/2 lb. boneless skinless chicken breast s, cut into 1/2-inch pieces
1/2 cup frozen corn
1/2 cup rinsed canned black beans
1/2 cup salsa
8 corn tortilla s (6 inch), warmed
1 pkg. (8 oz.) KRAFT Monterey Jack Cheese, thinly sliced
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Let's Make It
Cook bacon in medium skillet on medium-high heat 2 min. Add chicken; cook and stir 5 min. or until evenly browned. Stir in corn, beans and salsa; cook on medium heat 5 min. or until juices have almost evaporated. Remove from heat.
Top tortillas with chicken mixture and cheese; fold in half.
Heat large nonstick skillet on medium-high heat. Add quesadillas, in batches; cook 2 min. on each side or until each is browned on both sides and cheese is melted.
Prepare using 2 cups KRAFT Shredded Monterey Jack Cheese or KRAFT 2% Milk Shredded Cheddar Cheese.
Garnish with fresh chopped cilantro just before serving.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.