Rating: 4.5 stars
2 Ratings
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  • 5 star values: 1

We liked this cold, but you can warm it in a toaster oven or microwave. Serve with a tossed salad, and treat them like they are croutons (as pictured on page 127).

Maureen Callahan
Recipe by Cooking Light July 2004

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Credit: Becky Luigart-Stayner; Cindy Barr

Recipe Summary

Yield:
1 serving (serving size: 4 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour oil onto one side of a tortilla. Place second tortilla over oiled side of first tortilla, and rub tortillas together to spread oil evenly over both tortillas.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn; cook 4 minutes or until lightly browned, stirring occasionally. Place corn in a bowl. Add onion, sun-dried tomato, salt, and pepper to pan; sauté 1 minute. Add to the corn mixture. Wipe pan with paper towels; recoat with cooking spray.

  • Heat pan over medium-high heat. Place one tortilla, oiled side down, in pan. Sprinkle 2 tablespoons cheese over tortilla; top with corn mixture. Sprinkle with remaining 2 tablespoons cheese; top with remaining tortilla, oiled side up. Cook 2 minutes on each side or until cheese melts and tortilla is crisp. Cut into 4 wedges.

Nutrition Facts

257 calories; calories from fat 32%; fat 9.2g; saturated fat 4.1g; mono fat 3.2g; poly fat 1.2g; protein 10.4g; carbohydrates 36.6g; fiber 4.6g; cholesterol 22mg; iron 1.3mg; sodium 525mg; calcium 242mg.
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