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Roasted Corn Quesadillas With Tomatillo Salsa

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  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.

Recipe Summary

Main Dish

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