Sweet Corn Quesadillas

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Photo by Kirsten Strecker
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 413 calories
    • Calories 35 calories from fat
    • Fat 16 g
    • Sat Fat 1 g
    • Cholesterol 25 mg
    • Sodium 569 mg
    • Protein 17 g
    • Carbohydrate 57 g
    • Sugar 4 g
    • Fiber 1 g

Ingredients

  1. Check 8 small (or fajita-style) tortillas
  2. Check 2teaspoons olive oil
  3. Check 1 1/2cups (6 ounces) grated Monterey Jack
  4. Check 1/2 small red onion, thinly sliced
  5. Check 2cups corn kernels (fresh, or frozen and thawed)
  6. Check 2 jalapenos, seeded and finely chopped
  7. Check 1/2cup fresh cilantro leaves
  8. Check sour cream and salsa (optional)

Directions

  1. Heat oven or toaster oven to 400° F.
  2. 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.
  3. 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).