Chicken and Corn Quesadillas4 flour tortillas
2 teaspoons olive oil
2 cooked chicken breasts, shredded or cubed
1 1/4 cups thawed corn kernels - I used the fresh ones I blanched and froze
1 to 2 jalapenos, minced (deseed them if you want them more mild)
4 ounces shredded sharp white cheddar cheese
Sour cream or Salsa, if desired for toppings
Heat a large skillet with 1 teaspoon olive oil over medium-high. Place one tortilla down and scatter half of the chicken, corn and jalapenos on top. Quicky place 2 ounces of shredded cheese evenly on top and then add another tortilla. When the bottom is crisp and golden, carefully flip the tortilla to brown the other side. Repeat with remaining oil, tortillas, chicken, corn, jalapenos and cheese.
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