Chicken And Corn Quesadilla Lunch Version Recipes

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MEXICAN CHICKEN QUESADILLAS WITH CORN



Mexican Chicken Quesadillas with Corn image

Prepare Mexican Chicken Quesadillas with Corn for a cheesy weeknight dish. Your family will gladly come to the table for these Mexican chicken quesadillas.

Provided by My Food and Family

Categories     Meal Recipes

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 6

1/2 lb. boneless skinless chicken breasts, cut into thin strips
2 tsp. chili powder
2 cups frozen corn, thawed, drained
1/2 cup TACO BELL® Thick & Chunky Salsa
8 flour tortillas (8 inch)
1 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 580, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1260 mg, Carbohydrate 67 g, Fiber 10 g, Sugar 6 g, Protein 25 g

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