Roasted Corn Quesadillas With Tomatillo Salsa

Yield: 6 servings (serving size: 2 wedges and about 1 1/2 tablespoons salsa)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 125
  • Fat: 4.0g
  • Saturated fat: 1.3g
  • Protein: 5.2g
  • Carbohydrate: 19.2g
  • Cholesterol: 3mg
  • Iron: 0.6mg
  • Sodium: 160mg
  • Calories from fat: 27%
  • Fiber: 2.4g
  • Calcium: 117mg


  • 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


  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.
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