1 can Jolly Pieces and Stems Mushrooms 198g, drained
4 pcs medium tomatoes, seeded and chopped
1 pc small red onion, chopped
1/4 cup chopped cilantro
2 cups grated cheddar cheese
8pcs 6-inch flour tortillas, warmed
Heat 2 tablespoons of Jolly Heart Mate Canola Oil in a pan. Add ground chicken, chili powder, cumin powder, salt and pepper. Stir-fry for 3-5 minutes or until chicken is cooked through.
Add Jolly Whole Kernel Corn, Jolly Pieces and Stems Mushrooms, tomatoes, red onion and cilantro. Cook for 2-3 minutes or until just heated through, stirring occasionally.
Transfer mixture in a bowl. Add cheddar cheese and stir until well blended.
Divide mixture evenly among 4 tortillas. Spread within 1/4 inch of sides. Top with remaining 4 tortillas.
Heat pan over medium heat. Brush pan with 1 teaspoon of remaining oil. Place 1 quesadilla and cook 2 minutes on each side or until golden. Remove from pan and keep warm. Repeat procedure with remaining oil and quesadillas. Cut each quesadilla into 4 wedges. Serve.