TOPS TURKEY PRICES RECIPES

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CORN QUESADILLAS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Corn Quesadillas Recipe: How to Make It - Taste of Home image

My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. —Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups shredded Monterey Jack or pepper jack cheese
1 cup fresh or frozen corn
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons sour cream
1 tablespoon minced chipotle peppers in adobo sauce
4 flour tortillas (8 inches)
1 teaspoon canola oil
Guacamole, optional

Steps:

  • Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.

Nutrition Facts : Calories 380 calories, FatContent 19g fat (10g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 524mg sodium, CarbohydrateContent 36g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 16g protein.

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