Sweet Corn and Hominy Quesadillas

recipe
This quesadilla has plenty of cheese and vegetables, so eat it with a knife and fork. Serve as a side dish with chipotle-spiced chicken, black beans, and chunky salsa.

Yield:

6 servings (serving size: 4 wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 200
Caloriesfromfat 23 %
Fat 5 g
Satfat 2.2 g
Monofat 1.1 g
Polyfat 0.8 g
Protein 7.3 g
Carbohydrate 34.3 g
Fiber 4.2 g
Cholesterol 11 mg
Iron 0.4 mg
Sodium 335 mg
Calcium 143 mg

Ingredients

1 (10-ounce) package frozen cream-style corn, thawed
12 (6-inch) corn tortillas
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
Cooking spray

Preparation

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.

Note:

Steven Petusevsky,

Whole Foods Cookbook

March 2006
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