Friday, June 17, 2011

Sweet Corn Quesadillas

8 small (or fajita-style) tortillas
2 tsp olive oil
1.5 cups (6oz) 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)

1. Heat oven to 400.

2. Brush one side of each tortilla with the oil. Turn the tortillas over and top half with the Monterey Jack, onion, corn, jalapenos, and cilantro. Sandwich with the remaining tortillas, oiled-side up.

3. Working in batches, if necessary, transfer the quesadillas to a foil-lined tray. Bake, turning once, until the cheese melts, 6-8 minutes total. Serve with the sour cream and salsa (if using).

Serves 4.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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