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Creamy Chicken & Corn Quesadillas
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Creamy Chicken & Corn Quesadillas

25 Min(s)
10 Min(s) Prep
15 Min(s) Cook
Healthy Living
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.
What You Need
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8 servings
Original recipe yields 8 servings
6 oz. cooked boneless skinless chicken breast s, 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
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Let's Make It
1
Cook chicken, corn and salsa in skillet on medium heat 8 to 10 min. or until heated through, stirring occasionally.
2
Spread 2 tortillas with reduced-fat cream cheese; top with chicken mixture and remaining tortillas.
3
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.
Kitchen Tips
Tip 1
Substitute
Substitute 1 cup rinsed canned pinto or black beans for the cooked chicken.
Tip 2
Special Extra
Add 1 Tbsp. chopped cilantro to the chicken filling before using as directed.
Tip 3
Substitute
Prepare using shredded cooked chicken.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 360mg
16%
Total Carbohydrates 17g
6%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 10g
20%
Vitamin A
4%
Vitamin C
2%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* 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.
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