Though this recipe is child
friendly. Adult help will be required.
Always stay close while children are in the kitchen.
1 small can whole kernel corn, drained
4 soft taco sized flour tortillas
¼ cup sour cream
1 cup cooked chicken, diced
1 ½ cups shredded cheese (Colby Jack is preferable,
but use whatever you have)
1 cup salsa
1 Tbsp olive oil or cooking oil
Place tortillas on a flat surface. Spread about
1 Tbsp sour cream on each tortilla. Divide the
chicken and corn evenly over the sour cream on each
of the four tortillas. Sprinkle each with about ¼
cup shredded cheese.
Fold the tortillas in half and press down
Warm a skillet over medium heat with just
enough olive oil or cooking oil to barely cover the
skillet surface. Place 2 filled tortillas into the
pan. Cook for about 3 minutes (keep an eye on the
bottom to be sure they do not burn).
When golden brown flip using a pancake turner.
Cook until other
side is golden brown (about 2 minutes). Remove
from skillet and place remaining 2 tortillas in and
Cut cooked quesadillas into three pizza-like
wedges. Top with salsa and shredded cheese evenly