Chicken Cheddar Quesadillas with Tomato and Corn Salsa

• 1 1/2 cups purchased medium-hot chunky salsa verde
• 1 cup frozen corn kernels, thawed
• 1 cup chopped red onion, divided
• 1/4 cup plus 6 tablespoons chopped fresh cilantro
• 1 pound chicken tenders
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 tablespoons olive oil, divided
• 2 large garlic cloves, chopped
• 3 burrito-size flour tortillas (11 inches in diameter)
• 3 cups (packed) grated sharp cheddar cheese (about 12 ounces)

1. Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend.
2. Season salsa to taste with salt and pepper.
3. Sprinkle chicken with chili powder, cumin, salt, and pepper.
4. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
5. Add garlic and remaining 3/4 cup onion and saute 1 minute.
6. Add chicken and saute until chicken is just cooked through, about 5 minutes.
7. Sprinkle half of 1 tortilla with 1/2 cup cheese.
8. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese.
9. Fold tortilla in half.
10. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro.
11. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat.
12. Place 2 quesadillas in 1 skillet and third in second skillet.
13. Cook quesadillas until brown and cheese melts, about 4 minutes per side.
14. Transfer quesadillas to work surface and cut into wedges.
15. Arrange on platter; serve with salsa.

verde, corn kernels, red onion, fresh cilantro, tenders, chili powder, ground cumin, olive oil, garlic, flour tortillas, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/chicken-cheddar-quesadillas-with-tomato-and-corn-salsa-109557 (may not work)