Chicken And Corn Quesadillas With Avocado Salsa

• 1 None large rotisserie chicken, skin and bones discarded, meat finely shredded
• 1 (15 oz) can creamed corn
• 1 tbsp vegetable or olive oil
• 8 None sun-dried tomato and basil tortilla wraps
• 1/2 cup sour cream
• 2 oz grated Cheddar cheese
• None None Avocado Salsa
• 2 None avocados, peeled, pitted, mashed
• 1 None large tomato, finely chopped
• 2 tbsp lemon juice
• 2 tbsp finely chopped fresh cilantro

1. Combine chicken and creamed corn in a large bowl. Season to taste.
2. Heat 1 tsp oil in a frying pan over medium heat. Place 1 wrap in the pan and spread some sour cream over top. Add 1/4 of the chicken mixture, 1/4 of the cheese then 1 more wrap. Cook for 2 mins, or until golden. Carefully flip over and cook for 1 min, or until golden. Transfer to a plate. Repeat with remaining oil, wraps, sour cream, chicken mixture and cheese.
3. For the avocado salsa, combine all ingredients in a serving bowl.
4. Cut quesadillas into 6 wedges each. Serve topped with avocado salsa.

rotisserie chicken, corn, vegetable, tomato, sour cream, cheddar cheese, avocado salsa, avocados, tomato, lemon juice, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/32799 (may not work)