Chicken Quesadillas With Roasted Corn Salsa

Ingredients

• 0.1 teaspoon pepper black
• 0.5 teaspoon chili powder 
• 1 cup whole-kernel corn frozen
• 4 8-inch flour tortillas ()
• 2 tablespoons cilantro leaves fresh minced
• 2  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 1 tablespoon juice of lime fresh
• 2 tablespoons juice of lime fresh
• 0.5 cup monterrey jack cheese grated
• 4 teaspoons olive oil divided
• 0.8 cup chunky bottled salsa 
• 0.3 teaspoon salt 
• 1 pound chicken breasts diced boneless skinless

Equipment

• bowl
• frying pan
• paper towels
• microwave
• cutting board

Directions

1. Heat a 12-inch nonstick skillet over medium-high heat.
2. Add corn; cook 5 minutes, stirring until lightly charred.
3. Remove from heat; wipe skillet clean.
4. Combine corn, salsa, cilantro, and 2 tablespoons lime juice in bowl.
5. Place chicken in medium bowl.
6. Add 1 tablespoon lime juice, chili powder, cumin, salt, and pepper; stir well and set aside.
7. Heat 2 teaspoons oil in skillet over medium heat.
8. Add chicken; cook 5 minutes or until it is heated through, stirring occasionally.
9. Add garlic during last 30 seconds of cooking.
10. Transfer chicken to a plate; wipe skillet clean.
11. Wrap tortillas in a paper towel; microwave on HIGH about 15 seconds or until warm.
12. Sprinkle 2 tablespoons cheese over half of each tortilla; top each with chicken and 2 tablespoons salsa. Fold tortillas in half; brush tops with remaining oil; sprinkle with salt, if desired.
13. Heat skillet over medium-low heat.
14. Add 2 quesadillas, oiled sides down, pressing to flatten. Cook 1 minute or until lightly browned. Flip; cook 45 seconds and transfer to a cutting board. Repeat procedure with remaining quesadillas.
15. Cut quesadillas into wedges; serve hot with remaining salsa.