Tex-Mex Chicken Quesadillas

• 4 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1/2 cup frozen corn
• 1/2 cup rinsed canned black beans
• 1/2 cup salsa
• 8 corn tortillas (6 inch), warmed
• 1 pkg. (8 oz.) KRAFT Monterey Jack Cheese, thinly sliced

1. Cook bacon in medium skillet on medium-high heat 2 min.
2. Add chicken; cook and stir 5 min.
3. or until evenly browned.
4. Stir in corn, beans and salsa; cook on medium heat 5 min.
5. or until juices have almost evaporated.
6. Remove from heat.
7. Top tortillas with chicken mixture and cheese; fold in half.
8. Heat large nonstick skillet on medium-high heat.
9. Add quesadillas, in batches; cook 2 min.
10. on each side or until each is browned on both sides and cheese is melted.

bacon, boneless skinless chicken breasts, frozen corn, black beans, salsa, corn tortillas, cheese

Taken from www.kraftrecipes.com/recipes/tex-mex-chicken-quesadillas-89986.aspx (may not work)