Sweet Corn Quesadillas

Sweet Corn Quesadillas
Photo by Kirsten Strecker

Ingredients

  • 8 teaspoon small (or fajita-style) tortillas
  • Sour cream and salsa (optional)
  • ½ cup fresh cilantro leaves
  • 8 teaspoon small (or fajita-style) tortillas
  • 2 cups corn kernels (fresh, or frozen and thawed)
  • 2 jalapeños, seeded and finely chopped
  • Sour cream and salsa (optional)
  • + 9 more ingredients
    • 1 ½ cups (6 ounces) grated Monterey Jack
    • 2 jalapeños, seeded and finely chopped
    • 2 teaspoons olive oil
    • ½ small red onion, thinly sliced
    • 2 cups corn kernels (fresh, or frozen and thawed)
    • 2 teaspoons olive oil
    • ½ cup fresh cilantro leaves
    • 1 ½ cups (6 ounces) grated Monterey Jack
    • ½ small red onion, thinly sliced

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, jalapeìos, and cilantro. Sandwich with the remaining tortillas, oiled-side up. Working in batches, transfer the quesadillas to a foil-lined toaster-...

View full recipe at My Recipes

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