3/4 cup (3 ounces) shredded reduced-fat cheddar cheese
1 (15.5-ounce) can white hominy, rinsed and drained
6 tablespoons chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons canned chopped green chiles
How to Make It
Spread about 2 1/2 tablespoons corn over each of 6 tortillas. Sprinkle 2 tablespoons cheese over each; top each with 1/4 cup hominy, 1 tablespoon onions, 2 teaspoons cilantro, 1 teaspoon chiles, and 1 tortilla. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 3 minutes on each side or until tortillas are lightly browned. Set aside, and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges.