Roasted Corn Quesadillas

• 3 cups Roasted Confetti Corn
• 2 8-oz. balls fresh mozzarella, grated
• 6 8-inch flour tortillas
• 6 Tbs. cilantro leaves, divided, optional
• 1 1/2 cups prepared peach salsa

1. Combine Roasted Confetti Corn and mozzarella in bowl.
2. Spread heaping 1/2 cup mixture on half
3. of each tortilla, and sprinkle with 1 Tbs.
4. cilantro (if using).
5. Fold tortillas in half over filling.
6. Cook each tortilla in dry skillet over medium heat 2 minutes per side, or until mozzarella has melted and tortillas are crisp and brown.
7. Serve with salsa.

corn, fresh mozzarella, flour tortillas, cilantro, salsa

Taken from www.vegetariantimes.com/recipe/roasted-corn-quesadillas/ (may not work)