Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella

Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella
Photo by Becky Luigart-Stayner

Ingredients

  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup fresh or frozen, thawed, corn kernels
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup fresh or frozen, thawed, corn kernels
  • ¼ teaspoon olive oil
  • 1 tablespoon chopped red onion
  • + 11 more ingredients
    • 1 tablespoon chopped red onion
    • Cooking spray
    • ¼ teaspoon olive oil
    • 2 (6-inch) corn tortillas
    • Cooking spray
    • ¼ cup (1 ounce) shredded smoked mozzarella cheese
    • 1 ½ teaspoons sun-dried tomato sprinkles
    • 1/8 teaspoon salt
    • 1 ½ teaspoons sun-dried tomato sprinkles
    • 2 (6-inch) corn tortillas
    • ¼ cup (1 ounce) shredded smoked mozzarella cheese

Pour oil onto one side of a tortilla. Place second tortilla over oiled side of first tortilla, and rub tortillas together to spread oil evenly over both tortillas. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn; cook 4 minutes or until lightly browned, ...

View full recipe at My Recipes

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