Summer Quesadillas

My mom is all about food being "summer food" or "winter food"- and it always seemed silly to me. Guess what? I totally get it now. Some food just tastes better when it's hot out! So the other night I made quesadillas- and not just regular quesadillas... Roasted Corn and Chicken Quesadillas. They are good- and spicy! This is a pretty quick dinner that uses ingredients that you probably already have in your kitchen.

Roasted Corn and Chicken Quesadillas
1 lb boneless, skinless chicken- cut into 1/2" cubes (I used 2 chicken breasts for this)
1 cup frozen corn
3/4 cup medium salsa
1/2 tsp. salt
1/4 cup mayo (I used light mayo)
2 tsp. chili powder
1 (12 oz) pkg. flour tortillas (8- 7" tortillas)
1 1/2 cups shredded pepper jack cheese (or you can use colby/monterey jack cheese; I used a mixture of colby jack and pepper jack cheese)

~Combine chicken, corn, 1/2 cup salsa, and salt. Spread mixture in a single layer in a 9 by 13 pan. Bake at 450 degrees for 10 minutes, stirring half way through.

Chicken, corn, and salsa mixture ready to go in the oven

~In a small bowl combine mayo, chili powder, and remaining 1/4 cup salsa. Spread mayo mixture evenly over half of each tortilla. Using a slotted spoon, top mayo with chicken mixture. Sprinkle with cheese. Fold each tortilla in half and press down gently.

Assembly line! Tortillas, mayo spread, chicken mixture, and cheese.

~Cover a 16 by 14 baking sheet with foil. Spray foil with no stick cooking spray. Arrange quesadillas evenly on baking sheet. Lightly spray top of quesadillas with cooking spray. Bake for 5 minutes at 450 degrees. Take the quesadillas out of the oven, carefully turn them over, and put them back in the oven for about 5 more minutes. Let the quesadillas stand for about 2 minutes before serving. Serve with additional salsa and sour cream.

And dinner is ready!