Roasted Corn And Chicken Quesadillas

• 2 teaspoons olive oil, divided
• 1/2 cup fresh corn kernels or frozen whole-kernel corn, thawed
• 1/4 teaspoon crushed red pepper
• 1/4 cup finely chopped red bell pepper
• 1 cup shredded cooked chicken breast
• 1/4 cup thinly sliced green onions
• 1 1/2 tablespoons chopped fresh oregano
• 1 1/2 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• 8 (6-inch) corn tortillas
• 3/4 cup (3 ounces) shredded Queso Asadero or Monterey Jack cheese

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Stir in corn and crushed red pepper. Saute 2 to 3 minutes or until corn is lightly browned. Add bell pepper; saute 2 minutes. Stir in chicken and green onions; saute 1 minute. Remove mixture from heat; stir in oregano, cilantro, and salt. Wipe pan dry with a paper towel.
2. Sprinkle each of 4 tortillas with 1 1/2 tablespoons cheese, and top evenly with chicken mixture. Sprinkle remaining cheese evenly over chicken mixture, and top with remaining 4 tortillas.
3. Place pan over medium heat and add 1/4 teaspoon oil. Carefully add 1 quesadilla, and cook 2 to 3 minutes on each side or until lightly browned. Repeat procedure with remaining oil and quesadillas. Cut each quesadilla into 4 wedges. Serve immediately.

olive oil, fresh corn kernels, red pepper, red bell pepper, chicken, green onions, fresh oregano, fresh cilantro, salt, corn tortillas, cheese

Taken from www.myrecipes.com/recipe/roasted-corn-chicken-quesadillas (may not work)