Roasted Corn and Chicken Quesadillas

Ingredients

• 1 cup chicken breast shredded cooked
• 0.5 cup whole-kernel corn fresh frozen thawed
• 8 6-inch corn tortillas ()
• 0.3 teaspoon pepper red crushed
• 1.5 tablespoons cilantro leaves fresh chopped
• 0.3 cup green onions thinly sliced
• 3 ounces monterrey jack cheese shredded
• 2 teaspoons olive oil divided
• 1.5 tablespoons oregano fresh chopped
• 0.3 cup bell pepper red finely chopped
• 0.3 teaspoon salt 

Equipment

• frying pan
• paper towels

Directions

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Stir in corn and crushed red pepper. Saut 2 to 3 minutes or until corn is lightly browned.
2. Add bell pepper; saut 2 minutes. Stir in chicken and green onions; saut 1 minute.
3. Remove mixture from heat; stir in oregano, cilantro, and salt. Wipe pan dry with a paper towel.
4. Sprinkle each of 4 tortillas with 1 1/2 tablespoons cheese, and top evenly with chicken mixture.
5. Sprinkle remaining cheese evenly over chicken mixture, and top with remaining 4 tortillas.
6. Place pan over medium heat and add 1/4 teaspoon oil. Carefully add 1 quesadilla, and cook 2 to 3 minutes on each side or until lightly browned. Repeat procedure with remaining oil and quesadillas.
7. Cut each quesadilla into 4 wedges.
8. Serve immediately.