Chicken and Corn Quesadillas

Ingredients

• 1.5 cups whole-kernel corn frozen thawed drained
• 6 8-inch flour tortillas fat-free ()
• 8 ounces cheddar cheese shredded reduced-fat
• 6 tablespoons cup heavy whipping cream sour reduced-fat
• 2 cups roasted boneless skinless chopped
• 0.8 cup bottled salsa 

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 40
2. Coat one side of tortillas with cooking spray; place, coated side down, on a large baking sheet.
3. Place 1/3 cup chicken over half of each tortilla; top each with 1/4 cup corn and 1/3 cup cheese. Fold tortillas in half over filling, pressing firmly.
4. Bake at 400 for 10 minutes or until tortillas are crisp and cheese is melted.
5. Cut each tortilla into quarters.
6. Serve with salsa and sour cream.