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Categories:Viewed: 29 - Published at: 3 years ago
Ingredients
- 6 oz. cooked boneless skinless chicken breasts, cut into thin strips
- 1/2 cup frozen corn
- 1/2 cup salsa
- 4 flour tortillas (8 inch)
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
Method
- Cook chicken, corn and salsa in skillet on medium heat 8 to 10 min.
- or until heated through, stirring occasionally.
- Spread 2 tortillas with reduced-fat cream cheese; top with chicken mixture and remaining tortillas.
- Heat large skillet sprayed with cooking spray on medium heat.
- Add 1 quesadilla; cook 4 to 5 min.
- or until golden brown on both sides, turning after 2 to 3 min.
- Repeat with remaining quesadilla.
- Cut into wedges.
