Sweet Corn Quesadillas


Sweet Corn Quesadillas
Serves 4| Hands-On Time: 05m | Total Time: 15m

* 8 small (or fajita-style) tortillas
* 2 teaspoons olive oil
* 1 1/2 cups (6 ounces) grated Monterey Jack
* 1/2 small red onion, thinly sliced
* 2 cups corn kernels (fresh, or frozen and thawed)
* 2 jalapenos, seeded and finely chopped
* 1/2 cup fresh cilantro leaves
* sour cream and salsa (optional)


1. Heat oven or toaster oven to 400° F.
2. Brush one side of each tortilla with the oil. Turn the tortillas
over and top with the Monterey Jack, onion, corn, jalapenos, and
cilantro. Sandwich with the remaining tortillas, oiled-side up.
3. Working in batches, if necessary, transfer the quesadillas to a
foil-lined toaster-oven tray. Bake, turning once, until the cheese
melts, 6 to 8 minutes total. Serve with the sour cream and salsa (if