1 (8 ounce) can corn, drained, or 1 cup frozen corn
2 teaspoons chili powder
2 cups shredded Cheddar cheese
8 flour tortillas
In a large bowl toss ham, corn, chili powder and cheese.
Heat a 10-inch nonstick skillet over medium-high heat. Place one flour tortilla in skillet; layer with about 1/2 cup of the ham mixture to within 1/2 inch of edge of tortilla. Top with another tortilla. Cook over medium-high heat for 4 to 5 minutes,
turning after 2 minutes, until light golden brown.