small (or fajita-style) tortillas
(6 ounces) grated Monterey Jack
small red onion, thinly sliced
corn kernels (fresh, or frozen and thawed)
jalapenos, seeded and finely chopped
fresh cilantro leaves
sour cream and salsa (optional)
- Heat oven or toaster oven to 400° F.
- Brush one side of each tortilla with the oil. Turn the tortillas over and top with the Monterey Jack, onion, corn, jalapenos, and cilantro. Sandwich with the remaining tortillas, oiled-side up.
- Working in batches, if necessary, transfer the quesadillas to a foil-lined toaster-oven tray. Bake, turning once, until the cheese melts, 6 to 8 minutes total. Serve with the sour cream and salsa (if using).