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Kathy’s Cheesy Corn Quesadilla - Serves 1
Recipe By: Kathy Manweiler
Published in: San Jose Mercury News
Ingredients
1/4 teaspoons olive oil
Two 6-inch corn tortillas
1/3 cup fresh corn kernels (or frozen kernels—thawed)
1 tablespoons chopped green onion
1/4 cup tomato—chopped, seeded and cored
1/8 teaspoons freshly ground black pepper
1/4 cup packaged Mexican-blend cheese made with 2 percent milk --
finely shredded, divided use
Cooking spray
Optional garnishes: chopped tomato—green onion or salsa
Instructions
Drizzle olive oil on one side of a tortilla. Place second tortilla over oiled side of first tortilla and rub tortillas together to spread oil evenly over both of them.
Heat large non-stick skillet over medium-high heat. Lightly coat pan withcooking spray. Add corn and cook 4 minutes or until kernels are lightly browned, stirring occasionally. Add onion, tomato and pepper to pan and saute mixture for 1 minute. Wipe pan with paper towels and lightly re-coat it with cooking spray.
Heat pan over medium-high heat. Place tortilla, oiled side down, in pan.Sprinkle half of cheese over tortilla and top with vegetable mixture. Sprinkle
on remaining cheese and top second tortilla, oiled side up. Cook 2 minutes on each side or until cheese melts and tortillas are crisp.
Serve immediately, garnishing with onion, tomato and/or salsa if desired.