Chicken & Corn Quesadillas

Ingredients

• 2 tsp chili powder 
• 8 8-inch flour tortillas (7 to )
• 2 cups regular corn frozen thawed drained
• 0.5 cup taco bellâ® & chunky salsa thick
• 1 cup cheese shredded mexican style divided kraft
• 0.5 lb chicken breasts boneless skinless cut into thin strips

Equipment

• frying pan
• baking sheet
• aluminum foil
• broiler
• spatula

Directions

1. Preheat broiler. Spray large nonstick skillet with cooking spray.
2. Heat on medium heat.
3. Add chicken and chili powder; cook and stir 2 minutes.
4. Add corn and 2 Tbsp. of the salsa; cook and stir 3 minutes or until chicken is cooked through and sauce is thickened.
5. Spray tops of 4 of the tortillas with cooking spray.
6. Place, sprayed sides down, on large foil-covered baking sheet.
7. Sprinkle with half of the cheese; top with chicken mixture, remaining cheese and remaining tortillas. Spray tops of tortillas with cooking spray.
8. 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.
9. Cut each into 4 wedges.
10. Serve with the remaining salsa.