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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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For a deliciously different breakfast or brunch, try this excellent quesadilla. It's also great for a light lunch or supper. Corn is a natural in Southwestern cooking and a tasty addition to this zippy egg dish. -Stacy Joura, Stoneboro, Pennsylvania Ingredients:
1 medium onion, chopped |
1 medium green pepper, chopped |
2 tablespoons olive oil |
1 garlic clove, minced |
3 cups fresh or frozen corn |
1 teaspoon minced chives |
1/2 teaspoon dried cilantro flakes |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 eggs, lightly beaten |
4 flour tortillas (10 inches) |
1/2 cup salsa |
1 cup (8 ounces) sour cream |
1 cup (4 ounces) shredded cheddar cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
additional salsa and sour cream, optional |
Directions:
1. In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the corn, chives, cilantro, salt and pepper. Cook until heated through, about 3 minutes. Stir in eggs; cook until completely set, stirring occasionally. Remove from the heat.
2. Place one tortilla on a lightly greased baking sheet or pizza pan; layer with a third of the corn mixture, salsa and sour cream. Sprinkle with a fourth of the cheeses. Repeat layers twice. Top with the remaining tortilla and cheeses.
3. Bake at 350° for 10 minutes or until the cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired. Yield: 6-8 servings.
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