Name: Chicken Cheddar Quesadillas with Tomato and Corn Salsa
Yield: 6 appetizer
Ingredients: 1 1/2 cups purchased medium-hot chunky salsa verde; 1 cup frozen corn kernels, thawed; 1 cup chopped red onion, divided; 1/4 cup plus 6 tablespoons chopped fresh cilantro; 1 pound chicken tenders; 2 teaspoons chili powder; 1 teaspoon ground cumin; 4 tablespoons olive oil, divided; 2 large garlic cloves, chopped; 3 burrito-size flour tortillas (11 inches in diameter); 3 cups (packed) grated sharp cheddar cheese (about 12 ounces)

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