Corn Quesdillas

• 1 small red onion
• 12 red bell pepper
• 0.5 (7 ounce) can canned corn
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• tortilla
• 14 cup mild salsa or 14 cup thick tomato sauce
• 1 cup shredded cheddar cheese

1. Chop red onion and pepper, and drain canned corn.
2. Heat oil in a pan and stir-fry the onion and pepper for approximately 3 minutes.
3. Add corn and cook for about 2 minutes more or until the onion and pepper are soft.
4. Add balsamic vinegar and honey, then remove from heat after about 1 minute.
5. 2.
6. Preheat the broiler.
7. Spread half of each tortilla with a heaping tablespoon of salsa or tomato sauce.
8. Divide corn mixture between the tortillas.
9. Scatter about 2⁄3 of the cheese over the salsa and corn mixture on each tortilla, then roll them up and place on a cookie sheet.
10. Scatter remaining cheese on top.
11. Broil quesadillas for 1 to 2 minutes until the filling is hot and the cheese topping is lightly golden.

red onion, red bell pepper, corn, olive oil, balsamic vinegar, honey, tortilla, salsa, cheddar cheese

Taken from www.food.com/recipe/corn-quesdillas-426763 (may not work)