Corn Quesadillas

Name: Corn Quesadillas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 1-1/2 cups shredded Monterey Jack or pepper jack cheese; 1 cup fresh or frozen corn; 3 green onions, thinly sliced; 1/4 cup chopped fresh cilantro; 2 tablespoons sour cream; 1 tablespoon minced chipotle peppers in adobo sauce; 4 flour tortillas (8 inches); 1 teaspoon canola oil; Guacamole, optional

TOTAL TIME: Prep/Total Time: 15 min. YIELD: 4 servings.

My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown-bag lunches, so pack the salsa too. —Darlene Brenden, Salem, Oregon

Ingredients

1-1/2 cups shredded Monterey Jack or pepper jack cheese
1 cup fresh or frozen corn
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons sour cream
1 tablespoon minced chipotle peppers in adobo sauce
4 flour tortillas (8 inches)
1 teaspoon canola oil
Guacamole, optional

Directions

1. Place the first 6 ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of 2 tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil.
2. Place a large nonstick skillet over medium heat. In 2 batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into 6 wedges. If desired, serve with guacamole.

Nutrition Facts

3 wedges (calculated without guacamole): 380 calories, 19g fat (10g saturated fat), 43mg cholesterol, 524mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 16g protein.

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