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1 (20 ounce) can pineapple tidbits
1 (4 ounce) can green chilies
1 (15 ¼ ounce) can whole kernel corn
2 teaspoons chile powder
1 pound (16 ounces) mozzarella cheese, grated
8 flour tortillas

Open and drain canned pineapples, green chilies, and corn. Pour pineapple, chilies, and corn into a small bowl and mix with the chili powder. Put a skillet on the stove over medium heat for 2-3 minutes. Place a tortilla in the skillet and cook for 2 minutes or until golden brown. Sprinkle tortilla with ¼ cup cheese. Once the cheese has melted, add a spoonful of salsa and fold the tortilla over and cook for another 30 seconds. Remove from skillet. Repeat with remaining tortillas. Cut finished tortillas into triangles and serve.

Makes 8 servings.