3 tablespoons olive oil 1/2 red bell pepper, cut into thin strips 1/2 large onion, thinly sliced 1/2 cup frozen corn1 1/2 cups shredded cooked chicken,1cup shredded Monterey Jack cheese (2 oz)1tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)2 tablespoons chopped cilantro 6 (8-inch) Old El Paso® flour tortillas6tablespoons Old El Paso® Salsa.
1 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. 2 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. 3 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.