Ingredients for Corn And Sun Dried Tomato Quesadilla
- Olive Oil
- Corn Tortillas
- Cooking spray
- Fresh Corn
- Red Onion
- Sun Dried Tomatoes
- 1/4 teaspoon salt
- Fresh Ground Pepper
- Smoked Mozzarella Cheese
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How to Make Corn And Sun Dried Tomato Quesadilla
- In a small bowl, gently toss the corn with 1 tablespoon of olive oil.
- Heat a large nonstick skillet over medium-high heat. Lightly coat the pan with cooking spray.
- Add the oiled corn to the skillet and cook for 4 minutes, or until lightly browned, stirring occasionally.
- Remove the corn from the skillet and set aside in a bowl.
- Add the chopped red onion and sun-dried tomatoes to the skillet and sauté for 1 minute, until softened.
- Stir the sautéed onion and tomatoes into the cooked corn. Season with salt and pepper.
- Place one tortilla in the hot skillet, oiled side down.
- Sprinkle 2 tablespoons of cheese over the tortilla. Top with the corn and sun-dried tomato mixture.
- Sprinkle the remaining 2 tablespoons of cheese over the filling.
- Top with the second tortilla, oiled side up.
- Cook for 2 minutes per side, or until the cheese is melted and the tortilla is golden brown and crispy.
- Remove from the skillet, let cool slightly, and cut into 4 wedges.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
12g
Fat
20g
Carbs
7g
