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