Sweet Corn and Hominy Quesadillas

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

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Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 23%
  • Fat: 5g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 7.3g
  • Carbohydrate: 34.3g
  • Fiber: 4.2g
  • Cholesterol: 11mg
  • Iron: 0.4mg
  • Sodium: 335mg
  • Calcium: 143mg

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

  1. 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.
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