Originally From
Sprung From
Imported From
Chicken and Corn Quesadillas from Pillsbury.com
mscarolm wants to cook this
2
- 2 flour tortillas (10 inch)
- 1 tablespoon butter or margarine, melted
- 2 tablespoons sour cream
- 2 tablespoons Old El Paso® Thick n Chunky salsa
- 1/2 cup shredded cooked chicken
- 3/4 cup shredded Mexican cheese blend (3 oz)
- 1/4 cup Green Giant® Valley Fresh Steamers Niblets® frozen corn, thawed
- 2 tablespoons sliced green onions (2 medium)
1. Heat oven to 400°F. Brush one side of each tortilla with butter. Place one tortilla on ungreased large cookie sheet, butter side down.
2. In small bowl, mix sour cream and salsa. Spread about 1 1/2 tablespoons of the sour cream mixture over tortilla on cookie sheet. Top each with chicken, 1 tablespoon of the cheese, the corn and onions. Sprinkle with remaining cheese. Place remaining tortilla, butter side up, over filling; press gently.
3. Bake 15 to 18 minutes or until cheese is melted and top is light golden brown. To serve, cut into wedges. Serve with additional salsa if desired.
2. In small bowl, mix sour cream and salsa. Spread about 1 1/2 tablespoons of the sour cream mixture over tortilla on cookie sheet. Top each with chicken, 1 tablespoon of the cheese, the corn and onions. Sprinkle with remaining cheese. Place remaining tortilla, butter side up, over filling; press gently.
3. Bake 15 to 18 minutes or until cheese is melted and top is light golden brown. To serve, cut into wedges. Serve with additional salsa if desired.
