Chicken and Corn Quesadillas Recipe

Chicken and Corn Quesadillas Recipe

  • 1/2 pound boneless skinless chicken breasts, cut into thin strips
  • 2 teaspoons chili powder
  • 2 cups frozen corn, thawed, drained
  • 1/2 cup TACO BELL HOME ORIGINALS Salsa
  • 8 flour tortillas (7 to 8 inch)
  • 1 cup KRAFT Mexican Style Shredded Cheese, divided
  1. 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.
  2. 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.
  3. 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.
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