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)
- 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.