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Roasted Corn Quesadillas With Tomatillo Salsa

Oxmoor House
Prep time 20 mins
Cook time 20 mins
Yield 6 servings (serving size: 2 wedges and about 1 1/2 tablespoons salsa)

Ingredients

  • Tomatillo Salsa
  • 2 teaspoons canola oil, divided
  • 1 cup frozen whole-kernel corn, thawed
  • 1/4 cup diced red bell pepper
  • 6 (6-inch) corn tortillas
  • 1/2 cup (2 ounces) preshredded reduced-fat Mexican blend cheese
  • 2 teaspoons minced seeded jalapeño pepper
  • Tomatillo Salsa

Nutrition Information

  • calories 125
  • fat 4.0 g
  • satfat 1.3 g
  • protein 5.2 g
  • carbohydrate 19.2 g
  • cholesterol 3 mg
  • iron 0.6 mg
  • sodium 160 mg
  • caloriesfromfat 27 %
  • fiber 2.4 g
  • calcium 117 mg

How to Make It

  1. Prepare Tomatillo Salsa.

  2. Heat 1/2 teaspoon oil in a large skillet over medium-high heat; add corn, and sauté 3 minutes or just until corn begins to brown. Add bell pepper and sauté 1 minute; remove from pan and set aside.

  3. Brush 1 side of each tortilla with 1/4 teaspoon oil; place 1 tortilla in pan, oil side down. Sprinkle evenly with 1/3 of corn mixture, 1/3 of cheese, and 1/3 of jalapeño pepper; top with 1 tortilla, oil side up. Cook 3 minutes or until lightly browned on bottom and cheese begins to melt. Carefully turn quesadilla; cook 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut into 4 wedges, using a serrated knife. Repeat procedure with remaining tortillas, corn, cheese, and jalapeño pepper. Serve immediately.

Oxmoor House Healthy Eating Collection