Spicy Corn Quesadillas
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, chopped to make about 1 cup|
|Garlic||2 Clove (10 gm), minced or pressed|
|Carrot||1 Medium, grated to make about 1/2 cup|
|Fresh chili/1/8 teaspoon cayenne||1 , minced (Seeded For A Milder "Hot", Or Use According To Taste)|
|Cut corn||3 Cup (48 tbs) (Use Fresh, Frozen, Or Canned)|
|Ground cumin||2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Chopped fresh cilantro||2 Teaspoon|
|Ground black pepper||To Taste|
|Grated monterey jack cheese/Grated cheddar cheese / cubed cream cheese||1 1⁄2 Cup (24 tbs)|
|10-inch flour tortillas||8|
Heat the oil in a skillet and add the onion and garlic.
Saute on medium heat for about 5 minutes, until the onions begin to soften.
Stir in the grated carrot and saute for 2 more minutes.
Add the chile or cayenne, corn, cumin, coriander, and optional cilantro and cook, covered, for 3 or 4 minutes, stirring often.
Add salt and pepper to taste and remove from the heat.
Stir the cheese into the hot vegetables.
Cover and let stand for a few minutes, until the cheese partially melts.
Spread one-eighth of the filling on each tortilla.
Cook the filled tortillas by following the procedure for Simple Quesadillas.