Corn and cheese quesadillas
Bored with regular old cheese quesadillas? Add some corn in there for a sweet crunch that will have you wondering why you don't eat quesadillas more often.
Servings: 1 serving
Ingredients
- Olive oil cooking spray
- 1 10-12" soft tortilla
- 4 ounces shredded sharp cheddar cheese
- 1 small to medium cob corn* kernels removed
- 2 scallions diced
- salsa and sour cream on the side
Instructions
- Spray a large frying pan with the cooking spray and heat over medium heat until warmed through.
- Place the tortilla in the pan and let heat for 30 seconds. Flip over.
- Add half of the cheese to one half of the tortilla. Immediately add corn and spread evenly, then scallions, and top with the remaining cheese.
- With a spatula, fold over the unadorned side of the tortilla to cover the other side. Press down with the spatula.
- Let heat through for 1 minute, then use the spatula to carefully flip the quesadilla over. Cook for another minute or until both sides are browned and the cheese is melted.
- Cut the quesadilla into 2 or 4 pieces as desired. Top with a thin layer of sour cream on one side of each triangle, and dip into a ramekin of salsa.
Notes
*You can grill the corn before hand if you like for a hint of smoky flavor, but raw is just as delicious.