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Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella

Becky Luigart-Stayner; Cindy Barr
Yield 1 serving (serving size: 4 wedges)
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).


  • 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

Nutrition Information

  • calories 257
  • caloriesfromfat 32 %
  • fat 9.2 g
  • satfat 4.1 g
  • monofat 3.2 g
  • polyfat 1.2 g
  • protein 10.4 g
  • carbohydrate 36.6 g
  • fiber 4.6 g
  • cholesterol 22 mg
  • iron 1.3 mg
  • sodium 525 mg
  • calcium 242 mg

How to Make It

  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.