Sweet Corn Quesadillas
Photo: Kirsten Strecker
Yield: Makes 4 servings
Recipe from
More From Real Simple
Recipe Time
Prep Time:
Other:
10 Minutes
Nutritional Information
Amount per serving
- Calories: 413
- Calories from fat: 35%
- Fat: 16g
- Saturated fat: 1g
- Cholesterol: 25mg
- Sodium: 569mg
- Carbohydrate: 57g
- Fiber: 1g
- Sugars: 4g
- Protein: 17g
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)
Preparation
- 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).
Sweet Corn Quesadillas Recipe at a Glance
- COURSE: Main Dishes
- CUISINE: Mexican
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Fat, Meatless
- COOKING METHOD: Bake
- PUBLICATION: Real Simple
More Recipes for Main Dishes
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Baked Tomatoes with Quinoa, Corn, and Green Chiles
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