Recipe by Southern Living March 2004


Recipe Summary test

Makes 12 servings


Ingredient Checklist


Instructions Checklist
  • Broil corn and peppers on a foil-lined baking sheet coated with cooking spray 5 inches from heat about 5 minutes on each side or until peppers look blistered. Set corn aside.

  • Place peppers in a large zip-top freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut into thin strips.

  • Stir together mayonnaise, lime juice, and cumin. Spread mixture evenly over 1 side of each tortilla half; top evenly with cheese, pepper strips, and corn. Fold tortillas in half.

  • Cook quesadillas, 1 at a time, in a large skillet coated with cooking spray over medium heat 30 seconds to 1 minute on each side or until lightly browned. Cut each quesadilla in half.

  • Note: Asadero or Oaxaca cheese may be substituted for Monterey Jack cheese.

Nutrition Facts

149 calories; calories from fat 30%; fat 4.9g; saturated fat 2.1g; mono fat 0.1g; poly fat 0.2g; protein 8g; carbohydrates 20g; fiber 1.7g; cholesterol 14mg; iron 0.8mg; sodium 312mg; calcium 156mg.