Sweet Corn Quesadillas

Sweet Corn Quesadillas
Kirsten Strecker
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preparation
5
minutes
cooking
15
minutes
Serves 4

Ingredients

8
small (or fajita-style) tortillas
2
teaspoons
olive oil
1 1/2
cups
(6 ounces) grated Monterey Jack
1/2
small red onion, thinly sliced
2
cups
corn kernels (fresh, or frozen and thawed)
2
jalapenos, seeded and finely chopped
1/2
cup
fresh cilantro leaves
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).
Frank Mentesana
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 35 %
  • Fat 16 g
  • Sat Fat 1 g
  • Cholesterol 25 mg
  • Sodium 569 mg
  • Carbohydrate 57 g
  • Fiber 1 g
  • Sugar 4 g
  • Protein 17 g
What does this mean? See Nutrition 101.

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