Chicken and Corn Quesadillas

Photo by Patty H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    flour tortillas (10 inch)

  • 1

    tablespoon butter or margarine, melted 2 tablespoons sour cream

  • 2

    tablespoons Old El Paso® Thick ‘n Chunky salsa

  • 1/2

    cup shredded cooked chicken

  • 3/4

    cup shredded Mexican cheese blend (3 oz)

  • 1/4

    cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed

  • 2

    tablespoons sliced green onions (2 medium)

Directions

1 Heat oven to 400°F. Brush one side of each tortilla with butter. Place one tortilla on ungreased large cookie sheet, butter side down. 2 In small bowl, mix sour cream and salsa. Spread about 1 1/2 tablespoons of the sour cream mixture over tortilla on cookie sheet. Top each with chicken, 1 tablespoon of the cheese, the corn and onions. Sprinkle with remaining cheese. Place remaining tortilla, butter side up, over filling; press gently. 3. Bake 15 to 18 minutes or until cheese is melted and top is light golden brown. To serve, cut into wedges. Serve with additional salsa if desired.

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