Creamy Jalapeno & Pulled Pork Quesadilla

• 4 flour tortillas (8 inch)
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeno Cream Cheese Spread
• 1 pkg. (11.5 oz) OSCAR MAYER CARVING BOARD Hickory Smoked Seasoned Pulled Pork
• 1/2 cup frozen corn, thawed
• 1/2 cup chopped red peppers
• 1/2 cup tomatillo salsa

1. Spread tortillas with cream cheese spread.
2. Top half of each tortilla evenly with next 3 ingredients; fold in half.
3. Heat large heavy skillet sprayed with cooking spray on medium heat.
4. Add quesadillas, 1 at a time; cook 4 to 5 min.
5. or until golden brown on both sides, turning after 3 min.
6. Cut into wedges.
7. Serve with salsa.

flour tortillas, philadelphia, frozen corn, red peppers, salsa

Taken from www.kraftrecipes.com/recipes/creamy-jalapeno-pulled-pork-quesadilla-143956.aspx (may not work)