Corn Quesadillas

  • 1-1/2 cups shredded Monterey Jack or pepper jack cheese
  • 1 cup 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
  1. Place the first 6 ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of 2 tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil.
  2. Place a large nonstick skillet over medium heat. In 2 batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into 6 wedges. If desired, serve with guacamole.
Adapted from
Primary Ingredient
Sweet Corn
Select Language »