Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We liked this cold, but you can warm it in a toaster oven or microwave. Serve with a tossed salad, and treat them like they are croutons (as pictured on page 127). Ingredients:
1/4 teaspoon olive oil |
2 (6-inch) corn tortillas |
cooking spray |
1/3 cup fresh or frozen, thawed, corn kernels |
1 tablespoon chopped red onion |
1 1/2 teaspoons sun-dried tomato sprinkles |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/4 cup (1 ounce) shredded smoked mozzarella cheese |
Directions:
1. Pour oil onto one side of a tortilla. Place second tortilla over oiled side of first tortilla, and rub tortillas together to spread oil evenly over both tortillas.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn; cook 4 minutes or until lightly browned, stirring occasionally. Place corn in a bowl. Add onion, sun-dried tomato, salt, and pepper to pan; sauté 1 minute. Add to the corn mixture. Wipe pan with paper towels; recoat with cooking spray.
3. Heat pan over medium-high heat. Place one tortilla, oiled side down, in pan. Sprinkle 2 tablespoons cheese over tortilla; top with corn mixture. Sprinkle with remaining 2 tablespoons cheese; top with remaining tortilla, oiled side up. Cook 2 minutes on each side or until cheese melts and tortilla is crisp. Cut into 4 wedges.
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