Chicken and Corn Quesadillas

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Lisa Derickson

ingredients

• 2 flour tortillas (10 inch)
• 1 tablespoon butter or margarine, melted
• 2 tablespoons sour cream
• 2 tablespoons Old El Paso® Thick ’n Chunky salsa
• 1/2 cup shredded cooked chicken
• 3/4 cup shredded Mexican cheese blend (3 oz)
• 1/4 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed
• 2 tablespoons sliced green onions (2 medium)

Source: Lisa Derickson

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