I made these last week before Mr. C. and I went frisbee golfing. I figured they would be a quick easy meal (not to mention they are pretty healthy too). What I didn’t expect was how good they would turn out! I think the trick was putting the corn in. I’ve never had corn inside a quesadilla before and it changed the taste completely. The spices helped though too!
Give these a shot the next time you want a quick easy meal that will satisfy your hunger. These will surely do the trick!
Vegetable-Cheese Quesadilla
Ingredients
1 teaspoon olive oil
1 onion thinly slices
1 large red pepper, seeded and thinly slices
2 garlic cloves, finely chopped
1 cup frozen corn kernels, thawed
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 cup chopped fresh cilantro
6 (6 inch) flour tortillas
1 cup shredded cheese
Hot Pepper sauce
Directions
1. Heat the oil in a large nonstick skillet set over medium heat. Add the onion, bell pepper, and garlic; cook stirring until softened, about 5 minutes.
2. Stir in the corn, cumin, and oregano.
3. Cook until heated through, about 2 minutes.
4. Remove the skillet from the heat and stir in the cilantro.
5. Place 3 of the tortillas on the counter and sprinkle 1/3 cup of cheese over each tortilla.
6. Spoon the vegetable mixture on top, dividing it evenly. Dot with hot pepper sauce.
7. Cover with the remaining three tortillas, pressing down lightly.
8. Wipe the skillet clean. Spray with nonstick spray and set over medium-high heat.
9. Add 1 quesadilla and cook until crispy and toasted in spots, about two minutes.
10. Lightly spray the quesadilla with nonstick spray; turn and cook until the tortilla is crispy and cheese is melted, about 1 1/2 minutes longer.
11. Transfer to a cutting board and cut into four wedges. Repeat with the remaining quesadillas.
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