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Credit: Oxmoor House

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Yield:
6 servings (serving size: 2 wedges and about 1 1/2 tablespoons salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Tomatillo Salsa.

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  • Heat 1/2 teaspoon oil in a large skillet over medium-high heat; add corn, and sauté 3 minutes or just until corn begins to brown. Add bell pepper and sauté 1 minute; remove from pan and set aside.

  • Brush 1 side of each tortilla with 1/4 teaspoon oil; place 1 tortilla in pan, oil side down. Sprinkle evenly with 1/3 of corn mixture, 1/3 of cheese, and 1/3 of jalapeño pepper; top with 1 tortilla, oil side up. Cook 3 minutes or until lightly browned on bottom and cheese begins to melt. Carefully turn quesadilla; cook 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut into 4 wedges, using a serrated knife. Repeat procedure with remaining tortillas, corn, cheese, and jalapeño pepper. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

125 calories; fat 4g; saturated fat 1.3g; protein 5.2g; carbohydrates 19.2g; cholesterol 3mg; iron 0.6mg; sodium 160mg; calories from fat 27%; fiber 2.4g; calcium 117mg.
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