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Chicken and Corn Quesadillas

LisaLisa Derickson
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Serves 2
prep time:
15 minutes
cook time:
35 minutes

Save this recipe 1
Save this recipe 1
Serves 2
prep time:
15 minutes
cook time:
35 minutes


  • 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)
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  • 1

    1 Heat oven to 400°F. Brush one side of each tortilla with butter. Place one tortilla on ungreased large cookie sheet, butter side down.

  • 2

    2 In small bowl, mix sour cream and salsa. Spread about 1 1/2 tablespoons of the sour cream mixture over tortilla on cookie sheet. Top each with chicken, 1 tablespoon of the cheese, the corn and onions. Sprinkle with remaining cheese. Place remaining tortilla, butter side up, over filling; press gently.

  • 3

    3 Bake 15 to 18 minutes or until cheese is melted and top is light golden brown. To serve, cut into wedges. Serve with additional salsa if desired.

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