Roasted Corn Quesadillas With Tomatillo Salsa |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
tomatillo salsa |
2 teaspoons canola oil, divided |
1 cup frozen whole-kernel corn, thawed |
1/4 cup diced red bell pepper |
6 (6-inch) corn tortillas |
1/2 cup (2 ounces) preshredded reduced-fat mexican blend cheese |
2 teaspoons minced seeded jalapeño pepper |
tomatillo salsa |
Directions:
1. Prepare Tomatillo Salsa.
2. Heat 1/2 teaspoon oil in a large skillet over medium-high heat; add corn, and sauté 3 minutes or just until corn begins to brown. Add bell pepper and sauté 1 minute; remove from pan and set aside.
3. Brush 1 side of each tortilla with 1/4 teaspoon oil; place 1 tortilla in pan, oil side down. Sprinkle evenly with 1/3 of corn mixture, 1/3 of cheese, and 1/3 of jalapeño pepper; top with 1 tortilla, oil side up. Cook 3 minutes or until lightly browned on bottom and cheese begins to melt. Carefully turn quesadilla; cook 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut into 4 wedges, using a serrated knife. Repeat procedure with remaining tortillas, corn, cheese, and jalapeño pepper. Serve immediately.
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