1. Preheat oven to 400°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add spinach and corn; sauté 1 to 2 minutes or just until spinach wilts. Remove from heat.
3. Coat 1 side of tortillas with cooking spray. Place tortillas, coated sides down, on a large baking sheet; top evenly with spinach mixture and cheese. Fold tortillas in half over filling, pressing firmly.
4. Bake at 400° for 10 minutes or until tortillas are crisp and cheese melts. Cut each quesadilla into 4 wedges. Serve with salsa and sour cream, if desired.
Young Chefs can:
Tear spinach leaves
Measure and sprinkle cheese
Older Chefs can:
Spray tortillas with cooking spray
Help spoon spinach mixture onto tortillas