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)
Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
Sprinkle chicken with chili powder, cumin, salt, and pepper.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes.
Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro.
Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side.
Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.
Makes 6 appetizer servings.