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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I took a mother and child cooking class with my youngest son and we learned this yummy recipe Ingredients:
1 small red onion |
1/2 red bell pepper |
0.5 (7 ounce) can canned corn |
1 tablespoon olive oil |
1 tablespoon balsamic vinegar |
1 tablespoon honey |
tortilla |
1/4 cup mild salsa or 1/4 cup thick tomato sauce |
1 cup shredded cheddar cheese |
Directions:
1. Chop red onion and pepper, and drain canned corn. Heat oil in a pan and stir-fry the onion and pepper for approximately 3 minutes. Add corn and cook for about 2 minutes more or until the onion and pepper are soft. Add balsamic vinegar and honey, then remove from heat after about 1 minute.
2. 2. Preheat the broiler. Spread half of each tortilla with a heaping tablespoon of salsa or tomato sauce. Divide corn mixture between the tortillas. Scatter about 2⁄3 of the cheese over the salsa and corn mixture on each tortilla, then roll them up and place on a cookie sheet. Scatter remaining cheese on top. Broil quesadillas for 1 to 2 minutes until the filling is hot and the cheese topping is lightly golden.
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