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2 cups Monterey Jack or shredded mild cheddar cheese, shredded
Combine cheese, chiles, corn and green onions in medium bowl. Spread 3/4 cup cheese mixture on one tortilla; place second tortilla evenly over mixture.
Spray skillet with nonstick cooking spray; place quesadilla in skillet. Cook each side over medium-high heat until golden brown and cheese is melted. Repeat with remaining ingredients. Serve with salsa and cilantro.
Poster's Notes:
I eliminate the green onions and cilantro. I also use 6 tortillas, put the filling on one at a time, and fold them in half or fold them up envelope style so that they don't unfold. To make it even easier, I spray a cookie sheet with oil spray. Put the quesadillas on the sheet, then spray the tops. Bake at 375°F to 400°F until slightly brown and the cheese is melted. Serve with salsa and a salad.
Posted by Avril Adelman
Nutritional Info Per Serving: N/A
1 4-ounce can mild green chiles, diced
1/2 cup whole kernel corn
1/4 cup green onions, chopped
12 6-inch fajita-size flour tortillas
Salsa, thick and chunky, mild
Cilantro, chopped
These are big hit in my house.