Fontina, Corn and Jalapeno Quesadillas

• 2 teaspoons olive oil
• 1 cup frozen corn kernels, thawed
• 2 jalapeno chilies, seeded, minced
• 1 teaspoon dried oregano, crumbled
• Olive oil
• 8 7-inch flour tortillas
• 2 cups grated Fontina cheese (about 8 ounces)

1. Heat 2 teaspoons oil in heavy medium skillet over medium heat.
2. Add corn, chilies and oregano and saute 2 minutes.
3. Remove from heat.
4. (Can be prepared 1 day ahead.
5. Cover and refrigerate.)
6. Heat clean heavy medium skillet over medium heat.
7. Brush with oil.
8. Add 1 tortilla.
9. Cover with 1/2 cup cheese and 1/4 of corn mixture.
10. Top with another tortilla.
11. Cook until tortillas are brown and cheese melts, about 2 minutes per side.
12. Transfer to work surface.
13. Repeat with remaining ingredients, forming 4 quesadillas in total.
14. Cut each into 8 wedges.

olive oil, corn kernels, jalapeno chilies, oregano, olive oil, flour tortillas, cheese

Taken from www.epicurious.com/recipes/food/views/fontina-corn-and-jalapeno-quesadillas-1294 (may not work)