Chicken Corn Quesadillas


1 Tbspmargarine
1/2onion, chopped
3/4 c.frozen corn kernels
1 clovegarlic
1/2large tomato, diced
1 smalljalapeno pepper, diced
1 1/2 Tbsplemon juice
1/2 tspsalt
1 c.shredded cheese
1cooked chicken breast


  1. Chop cooked, boneless chicken into very small pieces.
  2. Chop onions, garlic tomato, and jalapeno pepper.
  3. Melt margarine in pan set at Med-Lo. Add onion, garlic and corn. Saute for 2 minutes.
  4. Add tomato and jalapeno; saute for 4 minutes.
  5. Stir in chicken, lemon juice and salt. Heat for 2-3 minutes.
  6. Remove from pan. There should be no “stuck” pieces.
  7. In same pan, melt more margarine or spray with non stick spray. Place one tortilla in pan. Top with 1/4 of the cheese.
  8. Spoon about 1/2 the chicken/corn mixture over cheese.
  9. Sprinkle 1/4 of the cheese on top.
  10. Top with another tortilla.
  11. Cook 3 minutes pressing down with spatula until cheese melts.
  12. Turn carefully. Cook until thoroughly heated.
  13. Carefully remove from pan to plate. Keep warm in 200 oven.
  14. Repeat with remaining tortillas, cheese and filling.
  15. Cut into wedges and serve with salsa.


  1. Instead of using two tortillas at a time, use one and fold in half. This makes turning it over easier.