Egg and Corn Quesadilla
Taste of Home
For a deliciously different breakfast or brunch, try this excellent quesadilla. It's also great for a light lunch or supper. Corn is a natural in Southwestern cooking and a tasty addition to this zippy egg dish.
-Stacy Joura, Stoneboro, Pennsylvania
SERVINGS: 6-8
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 25 min. Bake: 10 min.
Ingredients:
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 3 cups fresh or frozen corn
- 1 teaspoon minced chives
- 1/2 teaspoon dried cilantro flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 eggs, beaten
- 4 flour tortillas (10 inches)
- 1/2 cup salsa
- 1 cup (8 ounces) sour cream
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- Additional salsa and sour cream, optional
Directions:
In a skillet, saute onion, green pepper and garlic in oil until tender. Add the corn, chives, cilantro, salt and pepper. Cook until heated through, about 3 minutes. Stir in eggs; cook until completely set, stirring occasionally. Remove from the heat.
Place one tortilla on a lightly greased baking sheet or pizza pan; top with a third of the corn mixture, salsa and sour cream. Sprinkle with a fourth of the cheeses. Repeat layers twice. Top with the remaining tortilla and cheeses.
Bake at 350° for 10 minutes or until the cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired. Yield: 6-8 servings.