Confetti Corn Quesadillas Recipes

CORN QUESADILLAS

Corn Quesadillas image

My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups shredded Monterey Jack or pepper jack cheese
1 cup fresh or frozen corn
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons sour cream
1 tablespoon minced chipotle peppers in adobo sauce
4 flour tortillas (8 inches)
1 teaspoon canola oil
Guacamole, optional

Steps:

Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.

Nutrition Facts : Calories 380 calories, Fat 19g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 524mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

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