Jalapeno Corn Quesadillas

• 1 cup shredded cheese (Montery Jack-syle)
• 23 cup cooked corn kernel
• 12 sweet red pepper, chopped
• 2 teaspoons seeded minced jalapeno peppers
• 1 teaspoon ground cumin
• 4 (7 inch) flour tortillas

1. In a bowl, stir together cheese, corn, red pepper, jalapeno pepper and cumin.
2. Divide evenly over bottom half of each tortilla.
3. Fold over.
4. Place on baking sheet, bake in 400 F oven for 12 mins, turning half-way through cooking time.
5. Let stand for 5 minutes before serving.

shredded cheese, corn kernel, sweet red pepper, jalapeno peppers, ground cumin, flour tortillas

Taken from www.food.com/recipe/jalapeno-corn-quesadillas-525715 (may not work)