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Grilled Chicken, Corn and Poblano Quesadillas

Simply Suppers, by Jennifer Chandler
  • 30 minutes
  • Serves

INGREDIENTS

1

poblano pepper

1 cup

frozen corn kernels (I had two grilled cobs of corn in the fridge and used those kernels)

8

small tortillas

1 cup

shredded chicken

1 cup

shredded Monterrey Jack

Olive oil or cooking spray