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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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Ingredients:
8 teaspoon small (or fajita-style) tortillas |
2 teaspoons olive oil |
1 1/2 cups (6 ounces) grated monterey jack |
1/2 small red onion, thinly sliced |
2 cups corn kernels (fresh, or frozen and thawed) |
2 jalapeños, seeded and finely chopped |
1/2 cup fresh cilantro leaves |
sour cream and salsa (optional) |
Directions:
1. Heat toaster oven to 400° F. Brush one side of each tortilla with the oil. Turn 4 of the tortillas over and top with the Monterey Jack, onion, corn, jalape�os, and cilantro. Sandwich with the remaining tortillas, oiled-side up. Working in batches, transfer the quesadillas to a foil-lined toaster-oven tray. Bake, turning once, until the cheese melts, 6 to 8 minutes total. Serve with the sour cream and salsa (if using).
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