Yield
6 servings (serving size: 4 wedges)

This quesadilla has plenty of cheese and vegetables, so eat it with a knife and fork. Serve as a side dish with chipotle-spiced chicken, black beans, and chunky salsa.

How to Make It

Spread about 2 1/2 tablespoons corn over each of 6 tortillas. Sprinkle 2 tablespoons cheese over each; top each with 1/4 cup hominy, 1 tablespoon onions, 2 teaspoons cilantro, 1 teaspoon chiles, and 1 tortilla. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 3 minutes on each side or until tortillas are lightly browned. Set aside, and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges.

Whole Foods Cookbook

Ratings & Reviews

KCSeattle's Review

KCSeattle
October 06, 2011
These are so good! Very light and mild. We had them with refried beans and a bit of sour cream on top. Really tasty! They are also really fast and easy to make. Great for a week night. We will definitely make these again.