Chicken & Corn Quesadillas

Name: Chicken & Corn Quesadillas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 25
Cuisine: Mexican
Ingredients: 2 teaspoons chili powder; 8 8-inchs flour tortillas (7 to 8 inch); 473 milliliters frozen corn, thawed, drained; 118 milliliters TACO BELLÂ® Thick & Chunky Salsa; 237 milliliters KRAFT Mexican Style Shredded Cheese, divided; 227 grams boneless skinless chicken breasts, cut into thin strips

The recipe Chicken & Corn Quesadillas could satisfy your Mexican craving in about 25 minutes. For 29 cents per serving, you get a hor d'oeuvre that serves 25. One serving contains 88 calories, 5g of protein, and 2g of fat. A mixture of taco bellâ® & chunky salsa, chicken breasts, cheese, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat broiler. Spray large nonstick skillet with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Broiler

Frying Pan

Heat on medium heat.

Add chicken and chili powder; cook and stir 2 minutes.

Ingredients you will need

Chili Powder

Whole Chicken

Add corn and 2 Tbsp. of the salsa; cook and stir 3 minutes or until chicken is cooked through and sauce is thickened.

Ingredients you will need

Whole Chicken

Salsa

Sauce

Corn

Spray tops of 4 of the tortillas with cooking spray.

Ingredients you will need

Cooking Spray

Tortilla

Place, sprayed sides down, on large foil-covered baking sheet.

Equipment you will use

Baking Sheet

Aluminum Foil

Sprinkle with half of the cheese; top with chicken mixture, remaining cheese and remaining tortillas. Spray tops of tortillas with cooking spray.

Ingredients you will need

Cooking Spray

Tortilla

Whole Chicken

Cheese

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.

Ingredients you will need

Cheese

Equipment you will use

Spatula

Cut each into 4 wedges.

Serve with the remaining salsa.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

2teaspoons

chili powder 88-inchs

flour tortillas (7 to 8 inch)473milliliters

frozen corn, thawed, drained 118milliliters

TACO BELLÂ® Thick & Chunky Salsa 237milliliters

KRAFT Mexican Style Shredded Cheese, divided 227grams

boneless skinless chicken breasts, cut into thin strips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.