Sweet Corn Quesadillas
Serves 4|
Hands-On Time:
05m
|
Total Time:
15m
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
- 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).
Nutritional Information
- Per Serving
- Calories 413Calories From Fat 35%
- Fat 16g
- Sat Fat 1g
- Cholesterol 25mg
- Sodium 569mg
- Carbohydrate 57g
- Fiber 1g
- Sugar 4g
- Protein 17g
What does this mean? See Nutrition 101.
Quick Tip
Before you grate cheese, coat the grater with cooking spray. It will be easier to use and wash.
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