Roasted Corn Quesadillas

Ingredients

• 1.5 cups chopped cooked chicken*
• 1 cup frozen roasted corn kernels
• 2 green onions, sliced
• 4 oz can diced green chiles, drained
• 4 oz shredded cheese*
• 1/4 tsp cumin
• 1/4 tsp salt
• 7 8-inch tortillas

Directions

1. In a bowl, add the chopped chicken, frozen corn kernels, sliced green onions, diced green chiles, shredded cheese, cumin, and salt. Give it all a good stir so the filling is mixed evenly.
2. Spoon 1/2 cup of the chicken-corn filling onto each tortilla, covering 1/2 of the tortilla with the mixture, then fold it closed. Keep going until the filling is used up, which should give you 7 tortillas.
3. Warm a dry skillet over medium-low heat, then lay in the quesadillas. Cook them on both sides until the tortillas turn browned and crisp and the inside is melted and gooey. Slice each quesadilla into thirds and serve.