Non-stick cooking spray1 C. chopped onion 1 C. canned corn, drained and rinsed 1 garlic clove, minced 2/3 C. chopped tomato 1 ½ tsp. minced seeded jalapeno pepper ½ lb. skinless chicken breast (cooked and chopped) 2 T. fresh lemon juice 2 T. minced fresh cilantro ¼ tsp. salt 8 (8 inch) fat-free flour tortillas 1 C. (4 oz.) shredded part-skim mozzarella cheese
Heat medium non-stick skillet over medium heat. Spray with non-stick cooking spray; add onion, corn, and garlic, sauté 30 seconds. Add tomato and jalapeno, sauté 4 minutes. Stir in chicken, lemon juice, cilantro and salt, sauté 3 minutes. Remove corn mixture from skillet, keep warm.
Place 1 tortilla in a medium non-stick skillet over medium heat, top with ¼ cup cheese. Spoon ½ cup corn mixture over cheese, top with a tortilla. Cook 3 minutes pressing down with a spatula until cheese melts. Turn carefully; cook until thoroughly heated (about 1 minute). Repeat procedure with the remaining tortillas, cheese and corn mixture. Cut each quesadilla into quarters.