Roasted Corn Quesadillas With Tomatillo Salsa
|Tomatillo salsa||4 Tablespoon|
|Canola oil||2 Teaspoon, divided|
|Frozen whole kernel corn||1 Cup (16 tbs), thawed|
|Diced red bell pepper||1⁄4 Cup (4 tbs)|
|6 inch corn tortillas||6|
|Shredded low fat mexican blend cheese||2 Ounce (1/2 Cup)|
|Minced seeded jalapeno pepper||2 Teaspoon|
1. Prepare Tomatillo Salsa.
2. Heat 1/2 teaspoon oil in a large skillet over medium-high heat; add corn, and saute 3 minutes or just until corn begins to brown. Add bell pepper and saute 1 minute; remove from pan and set aside.
3. Brush 1 side of each tortilla with 1/4 teaspoon oil; place 1 tortilla in pan, oil side down. Sprinkle evenly with 1/3 of corn mixture, 1/3 of cheese, and 1/3 of japaleno pepper; top with 1 tortilla, oil side up. Cook 3 minutes or until lightly browned on bottom and cheese begins to melt. Carefully turn quesadilla; cook 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut into 4 wedges, using a serrated knife. Repeat procedure with remaining tortillas, corn, cheese, and japaleno pepper.