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Egg and Corn Quesadilla

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

6-8 ServingsPrep: 25 min. Bake: 10 min.

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons olive oil
1 garlic clove, minced
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, lightly 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 large skillet, saute onion and green pepper in oil until tender.
Add garlic; cook 1 minute longer. Stir in 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;
layer with a third of the corn mixture, salsa and sour cream.

2 of 2

Egg and Corn Quesadilla (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 387 calories, 20 g fat (10 g saturated fat), 149 mg cholesterol, 621 mg sodium, 32 g carbohydrate, 6 g fiber, 16 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.