Recipe: Sweet Corn Quesadillas

Sweet Corn Quesadillas Recipe

Sweet Corn Quesadillas


8   tsps.          tortillas
2   tsps.          olive oil
2   cups         Monterey jack        (grated)
1/2                red onion        (thinly sliced)
2 cups          corn kernels        (fresh or frozen and thawed)
2                   jalapenos        (seeded and finely chopped)
1/2 cup        fresh cilantro        (leaves)

sour cream        (salsa optional)


  1. Heat toaster oven to 400° F.
    Brush one side of each tortilla with the oil. Turn 4 of the tortillas over and top with the Monterey Jack, onion, corn, jalapeno, and cilantro. Sandwich with the remaining tortillas, oiled-side up.
    Working in batches, transfer the quesadillas to a foil-lined toaster-oven tray. Bake, turning once, until the cheese melts, 6 to 8 minutes total. Serve with the sour cream and salsa (if using).

Credit: Frank Mentesana, Real Simple. Photo credit goes to Kirsten Strecker.
September 2006   Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.


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