Creamy Chicken & Corn Quesadillas

Ingredients

• 0.5 cup philadelphia chive & onion 1/3 less fat than cream cheese ()
• 4 8-inch flour tortillas ()
• 0.5 cup regular corn frozen
• 0.5 cup salsa 
• 6 oz chicken breasts boneless skinless cooked cut into thin strips

Equipment

• frying pan

Directions

1. Cook chicken, corn and salsa in skillet on medium heat 8 to 10 min. or until heated through, stirring occasionally.
2. Spread 2 tortillas with reduced-fat cream cheese; top with chicken mixture and remaining tortillas.
3. Heat large skillet sprayed with cooking spray on medium heat.
4. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla.
5. Cut into wedges.