Fontina, Corn and Jalapeño Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1 cup frozen corn kernels, thawed |
2 jalapeño chilies, seeded, minced |
1 teaspoon dried oregano, crumbled |
olive oil |
8 7-inch flour tortillas |
2 cups grated fontina cheese (about 8 ounces) |
Directions:
1. Heat 2 teaspoons oil in heavy medium skillet over medium heat. Add corn, chilies and oregano and sauté 2 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.)
2. Heat clean heavy medium skillet over medium heat. Brush with oil. Add 1 tortilla. Cover with 1/2 cup cheese and 1/4 of corn mixture. Top with another tortilla. Cook until tortillas are brown and cheese melts, about 2 minutes per side. Transfer to work surface. Repeat with remaining ingredients, forming 4 quesadillas in total. Cut each into 8 wedges.
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