Corn and Chile Quesadillas

Cheesy quesadillas take no time to prepare.  Serve with some cut up fruit on the side.  Recipe serves 4.

What you’ll need:

  • 2 teaspoons olive oil
  • 1 cup thinly sliced mushrooms
  • 1 cup frozen whole-kernel corn, thawed
  • 1/4 cup chopped canned green chiles
  • 1/4 cup chopped green onions
  • 1/8 teaspoon pepper
  • 4 (8-inch) flour tortillas
  • 1 cup shredded cheddar
  • 1/2 cup salsa

What you’ll do:

  • Preheat oven to 200 degrees.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add mushrooms and saute for 2 minutes.
  • Add the corn, onions, green chiles and pepper; saute 2 minutes.
  • Place the mixture in a bowl.
  • Wipe the pan clean.
  • Place about 1/4 cup  mushroom mixture and 1/4 cup shredded cheese over half of a tortilla.
  • Repeat procedure with all tortillas.
  • Heat pan over medium heat.
  • Coat the pan with cooking spray.
  • Place one tortilla in the pan; cook 2 minutes or until the bottom is golden.
  • Fold the tortillas in half and place on a baking sheet.
  • Place the baking sheet in the oven to keep warm.
  • Repeat the procedure with the remaining tortillas.
  • Cut each quesadilla into wedges and serve with salsa.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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