Roasted Corn Quesadillas With Tomatillo Salsa

Roasted Corn Quesadillas With Tomatillo Salsa Recipe
Oxmoor House

Yield:

6 servings (serving size: 2 wedges and about 1 1/2 tablespoons salsa)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 20 Minutes

Nutritional 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

Ingredients

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

Preparation

Prepare Tomatillo Salsa.

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.

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.

Note:

Oxmoor House Healthy Eating Collection

January 2004
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