Corn Quesadillas
- 1-1/2 cups shredded Monterey Jack or pepper jack cheese
- 1 cup fresh or frozen corn
- 3 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons sour cream
- 1 tablespoon minced chipotle peppers in adobo sauce
- 4 flour tortillas (8 inches)
- 1 teaspoon canola oil
- Guacamole, optional
- Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil.
- Place a
- over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.
shredded monterey, corn, green onions, fresh cilantro, sour cream, peppers, flour tortillas, canola oil
Taken from www.tasteofhome.com/recipes/corn-quesadillas/ (may not work)