Chicken & Corn Quesadillas

• 6 oz. cooked boneless skinless chicken breasts, cut into thin strips
• 1/2 cup frozen corn
• 1/2 cup salsa
• 4 flour tortillas (8 inch)
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

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

chicken breasts, frozen corn, salsa, flour tortillas, philadelphia

Taken from www.kraftrecipes.com/recipes/chicken-corn-quesadillas-120165.aspx (may not work)