I made this last week for dinner. It is perfect for those nights when you need something fast for dinner. I got it off of life-should-be-delicious.blogspot.com.
2 Chicken Breasts, Cooked and Shredded
1-2 Cups Montery Jack Cheese
1/2 Cup Prepared Ranch Dressing
1/4 Cup Diced Green Chilies
1 Small Can Shoepeg Corn
1/2 Cup Salsa
Flour Tortillas
Butter
Combine chicken, cheese, dressing, chilies, corn and salsa. Mix well. Butter one side of tortilla. Place chicken mixture on unbuttered side of tortilla and fold in half to seal. Place on greased baking sheet. bake at 375 degrees for 15 minutes or until golden brown and slightly crispy. Serve with guacamole, salsa, and more ranch dressing.
I used the normal size flour tortillas and got about 10 quesadillas out of this recipe. Also, I had never bought shoepeg corn before. I googled it and found that it is a white, sweet corn. We found it on the canned vegetable isle. I do think you could probably use canned corn and it would be just fine. If you do use canned corn, I probably wouldn't use a whole can.
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