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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 firmly. 

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 repeat. 

Cut cooked quesadillas into three pizza-like wedges.  Top with salsa and shredded cheese evenly divided. 



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