Sweet Corn and Hominy Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This quesadilla has plenty of cheese and vegetables, so eat it with a knife and fork. Serve as a side dish with chipotle-spiced chicken, black beans, and chunky salsa. Ingredients:
1 (10-ounce) package frozen cream-style corn, thawed |
12 (6-inch) corn tortillas |
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese |
1 (15.5-ounce) can white hominy, rinsed and drained |
6 tablespoons chopped green onions |
1/4 cup chopped fresh cilantro |
2 tablespoons canned chopped green chiles |
cooking spray |
Directions:
1. Spread about 2 1/2 tablespoons corn over each of 6 tortillas. Sprinkle 2 tablespoons cheese over each; top each with 1/4 cup hominy, 1 tablespoon onions, 2 teaspoons cilantro, 1 teaspoon chiles, and 1 tortilla. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 3 minutes on each side or until tortillas are lightly browned. Set aside, and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges.
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