2 boneless skinless chicken breast halves (1/2 lb.), cut into thin strips
2 tsp. chili powder
2 cups frozen corn, thawed, drained
1/2 cup salsa, divided
8 flour tortillas (7 to 8 inch)
1 cup Kraft Tex-Mex Shredded Cheese, divided
1 - Preheat broiler. Spread large nonstick frying pan 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 4 of the tortillas with cooking spray. Place, sprayed side down, on large foil-covered baking sheet; sprinkle with half of the cheese. Top evenly with the chicken mixture and remaining cheese. Cover each with second tortilla; spray with cooking spray.
3 - Broil, 4 to 5 inches from heat, for 2 to 3 minutes or until golden brown. Turn quesadillas over with large spatula; continue broiling 2 to 3 minutes or until tortillas are golden brown and cheese is melted. Cut each into 4 wedges. Serve with the remaining salsa.
This recipe is an excellent source of B vitamins and iron. It is also a good source of vitamin A and calcium, and contains a high amount of Dietary Fibre.
Substitute 1 cup chopped leftover cooked turkey for the chicken. Mix turkey with corn and 2 Tbsp. of the salsa in frying pan; cook until heated through, stirring occasionally. Continue as directed.