Corn, salsa and chopped cooked chicken give these quesadillas all the flavour and colour you could desire—and all in an easy appetizer recipe that takes less than 30 minutes to prepare.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup chopped cooked chicken
1/2 cup frozen corn
1/2 cup salsa
4 large flour tortillas
1/2 cup Philadelphia Chive & Onion Cream Cheese Product
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How do I make it ?
Cook chicken, corn and salsa in medium skillet on medium heat 8 to 10 min. or until heated through, stirring occasionally.
Spread 2 tortillas with cream cheese product; 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 min. Repeat with remaining quesadilla. Cut into wedges.
Kraft Kitchen Tips!
Substitute 1 cup rinsed canned pinto or black beans for the chopped cooked chicken.
Add 1 Tbsp. chopped fresh cilantro to the chicken filling before using as directed.
Prepare using shredded cooked chicken.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 3 g
Cholesterol 25 mg
Sodium 320 mg
Carbohydrate 18 g
Fibre 1 g
Sugars 2 g
Protein 9 g
8 servings, 1/8 recipe (59 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.