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Chicken and Corn Quesadillas

LisaLisa Derickson
servings: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)
See Full Recipe



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