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
- 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
- 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. 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.
Originally published as Egg and Corn Quesadilla in Taste of Home August/September 1999, p27
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