Baja Grilled Chicken Quesadillas

Put a fresh Baja-style twist on your next batch of quesadillas by filling them with grilled corn, marinated chicken breasts and melty cheese.

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1/4 cup KRAFT Zesty Lime Vinaigrette Dressing

1/2 tsp. ground cumin

2 small boneless skinless chicken breast s (1/2 lb.), pounded to 1/2-inch thickness

1 ear corn on the cob , husks and silk removed

1/4 cup pico de gallo

4 flour tortilla s (6 inch)

1 cup KRAFT Shredded Colby & Monterey Jack Cheeses

1. Mix dressing and cumin until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate. Meanwhile, grill corn 15 min. or until tender, turning occasionally.

2. Remove corn from grill; set aside to cool. Remove chicken from marinade; discard marinade. Grill chicken 5 min. on each side or until done (165ºF).

3. Cut chicken into thin strips, then cut kernels off corn. Combine corn and pico de gallo.

4. Top tortillas with corn mixture, cheese and chicken; fold in half. Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

Baja Grilled Chicken Quesadillas

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