2 cups shredded cooked chicken
1/2 cup drained canned whole kernel corn
1/2 cup sliced green onions (scallions)
1/2 cup drained canned black beans, rinsed
1 cup Thick 'n Chunky salsa (we used regular so it was runny)
1 cup Mexican Style Shredded Four Cheese
8 Flour Tortillas
1/2 cup drained canned whole kernel corn
1/2 cup sliced green onions (scallions)
1/2 cup drained canned black beans, rinsed
1 cup Thick 'n Chunky salsa (we used regular so it was runny)
1 cup Mexican Style Shredded Four Cheese
8 Flour Tortillas
LAYER: Chicken, corn, onions, beans, salsa and cheese evenly over one half of each tortilla.
FOLD: tortillas in half to enclose filling.
COOK: one or two quesadillas at a time in a large nonstick skillet on medium-high heat 3 min on each side or until quesadillas are lightly browned on both sides and cheese is melted.
Makes 4 servings, two quesadillas each
FOLD: tortillas in half to enclose filling.
COOK: one or two quesadillas at a time in a large nonstick skillet on medium-high heat 3 min on each side or until quesadillas are lightly browned on both sides and cheese is melted.
Makes 4 servings, two quesadillas each
This comes from kraftfoods.com
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