Kids in the Kitchen: Quesadilla Pizza

QUESADILLA PIZZA

Ingredients:
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
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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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