Roasted Corn Quesadillas With Tomatillo 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

Preparation

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.