Roasted Corn Quesadillas With Tomatillo Salsa

Roasted Corn Quesadillas With Tomatillo Salsa
Photo by Oxmoor House

Ingredients

  • Tomatillo Salsa
  • 6 (6-inch) corn tortillas
  • 1 cup frozen whole-kernel corn, thawed
  • ½ cup (2 ounces) preshredded reduced-fat Mexican blend cheese
  • 2 teaspoons minced seeded jalapeño pepper
  • Tomatillo Salsa
  • 2 teaspoons canola oil, divided
  • + 1 more ingredients
    • ¼ cup diced red bell pepper

Prepare Tomatillo Salsa. Heat 1/2 teaspoon oil in a large skillet over medium-high heat; add corn, and sauté 3 minutes or just until corn begins to brown. Add bell pepper and sauté 1 minute; remove from pan and set aside. Brush 1 side of each tortilla with 1/4 teaspoon oil; place 1 tortilla in pa...

View full recipe at My Recipes

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