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Egg and Corn Quesadilla

Total Time

Prep: 25 min. Bake: 10 min.


6-8 servings

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
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  • 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 large eggs, lightly beaten
  • 4 flour tortillas (10 inches)
  • 1/2 cup salsa
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded part-skim mozzarella cheese
  • Additional salsa and sour cream, optional


  1. 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.
  2. 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.
  3. Bake at 350° for 10 minutes or until the cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.

Nutrition Facts

1 piece: 387 calories, 20g fat (10g saturated fat), 149mg cholesterol, 621mg sodium, 32g carbohydrate (7g sugars, 6g fiber), 16g protein.

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