Egg And Corn Quesadilla

• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 3 cups fresh or frozen corn
• 1 teaspoon minced chives
• 1/2 teaspoon dried cilantro flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 large eggs, lightly beaten
• 4 flour tortillas (10 inches)
• 1/2 cup salsa
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup shredded part-skim mozzarella cheese
• Additional salsa and sour cream, optional

1. In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the corn, chives, cilantro, salt and pepper. Cook until heated through, about 3 minutes. Stir in eggs; cook until completely set, stirring occasionally. Remove from the heat.
2. Place one tortilla on a lightly greased
3. or pizza pan; layer with a third of the corn mixture, salsa and sour cream. Sprinkle with a fourth of the cheeses. Repeat layers twice. Top with the remaining tortilla and cheeses.
4. Bake at 350u0b0 for 10 minutes or until the cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.

onion, green pepper, olive oil, garlic, corn, chives, cilantro flakes, salt, pepper, eggs, flour tortillas, salsa, sour cream, cheddar cheese, mozzarella cheese, salsa

Taken from www.tasteofhome.com/recipes/egg-and-corn-quesadilla/ (may not work)