Chicken & Corn Quesadillas

• 1/2 lb. boneless skinless chicken breasts, cut into thin strips
• 2 tsp. chili powder
• 2 cups frozen corn, thawed, drained
• 1/2 cup TACO BELL Thick & Chunky Salsa
• 8 flour tortillas (7 to 8 inch)
• 1 cup KRAFT Mexican Style Shredded Cheese, divided

1. Preheat broiler.
2. Spray large nonstick skillet with cooking spray.
3. Heat on medium heat.
4. Add chicken and chili powder; cook and stir 2 minutes.
5. Add corn and 2 Tbsp.
6. of the salsa; cook and stir 3 minutes or until chicken is cooked through and sauce is thickened.
7. Spray tops of 4 of the tortillas with cooking spray.
8. Place, sprayed sides down, on large foil-covered baking sheet.
9. Sprinkle with half of the cheese; top with chicken mixture, remaining cheese and remaining tortillas.
10. Spray tops of tortillas with cooking spray.
11. Broil, 4 to 5 inches from heat, 3 minutes or until golden brown.
12. Turn quesadillas over with large spatula; continue broiling an additional 3 minutes or until second side is golden brown and cheese is melted.
13. Cut each into 4 wedges.
14. Serve with the remaining salsa.

boneless skinless chicken breasts, chili powder, frozen corn, taco, flour tortillas, shredded cheese

Taken from www.kraftrecipes.com/recipes/chicken-corn-quesadillas-66130.aspx (may not work)