Sweet Corn Quesadillas

Real Simple
Sweet Corn QuesadillasRecipe
Photo: Kirsten Strecker
Makes 4 servings


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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)


Prep: 5 Minutes
Other: 10 Minutes

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).

Created date

April 2007

Nutritional Information

Calories 413
Caloriesfromfat 35 %
Fat 16 g
Satfat 1 g
Cholesterol 25 mg
Sodium 569 mg
Carbohydrate 57 g
Fiber 1 g
Sugars 4 g
Protein 17 g