Chicken & Corn Quesadillas

• 2 boneless skinless chicken breasts (1/2 lb.), cut into thin strips
• 2 tsp. chili powder
• 2 cups frozen corn, thawed, drained
• 1/2 cup salsa, divided
• 8 flour tortillas (7 to 8-inch)
• 1 cup Cracker Barrel Shredded Tex Mex Cheese, divided

1. Preheat broiler.
2. Spread large nonstick frying pan with cooking spray.
3. Heat on medium heat.
4. Add chicken and chili powder; cook and stir 2 min.
5. Add corn and 2 Tbsp.
6. of the salsa; cook and stir 3 min.
7. or until chicken is cooked through and sauce is thickened.
8. Spray 4 of the tortillas with cooking spray.
9. Place, sprayed side down, on large foil-covered baking sheet; sprinkle with half of the cheese.
10. Top evenly with the chicken mixture and remaining cheese.
11. Cover each with second tortilla; spray with cooking spray.
12. Broil, 4 to 5-inches from heat, for 2 to 3 min.
13. or until golden brown.
14. Turn quesadillas over with large spatula; continue broiling 2 to 3 min.
15. or until tortillas are golden brown and cheese is melted.
16. Cut each into 4 wedges.
17. Serve with the remaining salsa.

chicken breasts, chili powder, frozen corn, salsa, flour tortillas

Taken from www.kraftrecipes.com/recipes/chicken-corn-quesadillas-88238.aspx (may not work)