Sweet Corn Quesadillas
8 ingredients
3 steps
Ingredients
- 8 teaspoon small (or fajita-style) tortillas
- 2 teaspoons olive oil
- 1 1/2 cups (6 ounces) grated Monterey Jack
- 1/2 small red onion, thinly sliced
- 2 cups corn kernels (fresh, or frozen and thawed)
- 2 jalapenos, seeded and finely chopped
- 1/2 cup fresh cilantro leaves
- Sour cream and salsa (optional)
Directions
-
1Heat toaster oven to 400° F.
-
2Brush one side of each tortilla with the oil. Turn 4 of the tortillas over and top with the Monterey Jack, onion, corn, jalapeos, and cilantro. Sandwich with the remaining tortillas, oiled-side up.
-
3Working in batches, transfer the quesadillas to a foil-lined toaster-oven tray. Bake, turning once, until the cheese melts, 6 to 8 minutes total. Serve with the sour cream and salsa (if using).
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