Roasted Corn Quesadillas with Tomatillo Salsa
Serving Size
2 wedges and about 1 1/2 tablespoons salsa
Servings
6
Prep Time
20 min
Cook Time
20 min
Ingredients
2 teaspoons
canola oil
1 cup
frozen whole-kernel corn, thawed
1/4 cup
red bell pepper, diced
6 (6-inch)
corn tortillas
1/2 cup (2 ounces)
preshredded reduced-fat Mexican blend cheese
2 teaspoons
seeded jalapeño pepper, minced
Directions
- Prepare Tomatillo Salsa.
- Heat 1/2 teaspoon oil in a large skillet over medium-high heat; add corn, and sauté 3 minutes or just until corn begins to brown. Add bell pepper and sauté 1 minute; remove from pan and set aside.
- Brush 1 side of each tortilla with 1/4 teaspoon oil; place 1 tortilla in pan, oil side down. Sprinkle evenly with 1/3 of corn mixture, 1/3 of cheese, and 1/3 of jalapeño pepper; top with 1 tortilla, oil side up. Cook 3 minutes or until lightly browned on bottom and cheese begins to melt. Carefully turn quesadilla; cook 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut into 4 wedges, using a serrated knife. Repeat procedure with remaining tortillas, corn, cheese, and jalapeño pepper. Serve immediately.
Nutrition Information
| Calories | 125 |
| Fat | 4 g |
| Saturated fat | 1.3 g |
| Protein | 5.2 g |
| Carbs | 19.2 g |
| Cholesterol | 3 mg |
| Sodium | 160 mg |
| Fiber | 2.4 g |
Oxmoor House Healthy Eating Collection, Oxmoor House 2004