Becky Luigart-Stayner; Cindy Barr
Recipe from Cooking Light

We liked this cold, but you can warm it in a toaster oven or microwave. Serve with a tossed salad, and treat them like they are croutons (as pictured on page 127).

Ingredients

  • 1/4 teaspoon olive oil
  • 2 (6-inch) corn tortillas
  • Cooking spray
  • 1/3 cup fresh or frozen, thawed, corn kernels
  • 1 tablespoon chopped red onion
  • 1 1/2 teaspoons sun-dried tomato sprinkles
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) shredded smoked mozzarella cheese

Preparation

  1. Pour oil onto one side of a tortilla. Place second tortilla over oiled side of first tortilla, and rub tortillas together to spread oil evenly over both tortillas.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn; cook 4 minutes or until lightly browned, stirring occasionally. Place corn in a bowl. Add onion, sun-dried tomato, salt, and pepper to pan; sauté 1 minute. Add to the corn mixture. Wipe pan with paper towels; recoat with cooking spray.
  3. Heat pan over medium-high heat. Place one tortilla, oiled side down, in pan. Sprinkle 2 tablespoons cheese over tortilla; top with corn mixture. Sprinkle with remaining 2 tablespoons cheese; top with remaining tortilla, oiled side up. Cook 2 minutes on each side or until cheese melts and tortilla is crisp. Cut into 4 wedges.
Maureen Callahan,
July 2004

Nutritional Information

  • Calories: 257
  • Calories from fat: 32%
  • Fat: 9.2g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 10.4g
  • Carbohydrate: 36.6g
  • Fiber: 4.6g
  • Cholesterol: 22mg
  • Iron: 1.3mg
  • Sodium: 525mg
  • Calcium: 242mg