ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Corn Quesadillas

Photo: Kirsten Strecker
Prep time 5 mins
Other time 10 mins
Yield Makes 4 servings

Ingredients

  • 8 teaspoon small (or fajita-style) tortillas
  • 2 teaspoons olive oil
  • 1 1/2 cups (6 ounces) grated Monterey Jack
  • 1/2 small red onion, thinly sliced
  • 2 cups corn kernels (fresh, or frozen and thawed)
  • 2 jalapeños, seeded and finely chopped
  • 1/2 cup fresh cilantro leaves
  • Sour cream and salsa (optional)

Nutrition Information

  • calories 413
  • caloriesfromfat 35 %
  • fat 16 g
  • satfat 1 g
  • cholesterol 25 mg
  • sodium 569 mg
  • carbohydrate 57 g
  • fiber 1 g
  • sugars 4 g
  • protein 17 g

How to Make It

  1. Heat toaster oven to 400° F.

    Brush one side of each tortilla with the oil. Turn 4 of the tortillas over and top with the Monterey Jack, onion, corn, jalape�os, and cilantro. Sandwich with the remaining tortillas, oiled-side up.

    Working in batches, transfer the quesadillas to a foil-lined toaster-oven tray. Bake, turning once, until the cheese melts, 6 to 8 minutes total. Serve with the sour cream and salsa (if using).