Ingredients
3
tablespoons olive oil
1/2
red bell pepper, cut into thin strips
1/2
large onion, thinly sliced
1/2
cup frozen corn
1 1/2
cups shredded cooked chicken
1
cup shredded Monterey Jack cheese (2 oz)
1
tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)
2
tablespoons chopped cilantro
6
(8-inch) Old El Paso™ flour tortillas
6
tablespoons Old El Paso™ Salsa
Preparation
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell pepper, onion and corn; cook, stirring occasionally, 4 to 5 minutes or until bell pepper and onion is softened. Remove from heat; stir in chicken, cheese, chipotle chile and cilantro.
Brush one side of each tortilla with remaining 2 tablespoons oil. With oiled side down, spread 2 tablespoons salsa onto each of 3 tortillas. Spread about 1 cup of chicken mixture on each tortilla over salsa. Top each with remaining tortillas, oiled side up.
Heat 10-inch nonstick skillet over medium heat. Cook 1 quesadilla at a time 1 to 2 minutes on each side or until tortilla is golden brown and cheese is melted. Cut each quesadilla in half.
