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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Found on a Del Monte Newspaper recipe cut out. Ingredients:
1 (15 1/4 ounce) can whole kernel golden sweet corn, drained |
2 cups shredded cheddar cheese or 2 cups monterey jack cheese (8oz) |
1/4 cup chunky salsa |
1 tablespoon chopped fresh cilantro (optional) |
4 plain flour tortillas or 4 flavored flour tortillas (7- to 8-inch) |
chunky salsa (optional) |
hot pepper (optional) |
Directions:
1. Spray an unheated 10-inch skillet or griddle with nonstick spray coating.
2. Stir in corn, cheese, 1/4 cup salsa and cilantro, if desired.
3. Spread over half of eac tortilla.
4. Fold tortillas in half, pressing gently.
5. Cook in skillet or on griddle over medium heat 1 minute per side or until lightly browned.
6. Serve with additional salsa and hot peppers, if desired.
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