Direction

FILLING

1. Add the oil to a large skillet over medium heat. Add the shredded chicken and cook for a minute. Add the red bell pepper and stir to combine, cook for another minute.
2. Pour in the salsa verde, stirring to combine and simmer for 3 minutes. Add the corn and chopped avocado, gently stirring to combine. Cook another minute. Season to taste with salt and pepper and remove from heat and pour into a bowl.

ASSEMBLY/COOK

1. This makes four large quesadillas so divide the filling and cheese accordingly.
2. Wipe skillet clean with paper towel. Heat skillet over medium low heat and coat pan with cooking spray.
3. Add a tortilla and on half of it sprinkle some of the cheeses and the chicken filling. Top with some more cheese and carefully fold tortilla over to cover filling. Cook for 2-3 minutes to brown and crisp tortilla and melt cheeses.
4. Flip quesadilla over and cook other side for 1-2 minutes and browned. Filling should be warmed and cheeses melted.
5. Remove from pan and slice into thirds on a cutting board. Serve with salsa of choice, guacamole or plain with sour cream.