Corn And Sun-Dried Tomato Quesadilla With Smoked Mozzarella

• 1/4 teaspoon olive oil
• 2 (6-inch) corn tortillas
• Cooking spray
• 1/3 cup fresh or frozen, thawed, corn kernels
• 1 tablespoon chopped red onion
• 1 1/2 teaspoons sun-dried tomato sprinkles
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) shredded smoked mozzarella cheese

1. Pour oil onto one side of a tortilla. Place second tortilla over oiled side of first tortilla, and rub tortillas together to spread oil evenly over both tortillas.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn; cook 4 minutes or until lightly browned, stirring occasionally. Place corn in a bowl. Add onion, sun-dried tomato, salt, and pepper to pan; saute 1 minute. Add to the corn mixture. Wipe pan with paper towels; recoat with cooking spray.
3. Heat pan over medium-high heat. Place one tortilla, oiled side down, in pan. Sprinkle 2 tablespoons cheese over tortilla; top with corn mixture. Sprinkle with remaining 2 tablespoons cheese; top with remaining tortilla, oiled side up. Cook 2 minutes on each side or until cheese melts and tortilla is crisp. Cut into 4 wedges.

olive oil, corn tortillas, cooking spray, corn kernels, red onion, tomato sprinkles, salt, freshly ground black pepper, mozzarella cheese

Taken from www.myrecipes.com/recipe/corn-sun-dried-tomato-quesadilla-with-smoked-mozzarella (may not work)