Corn Quesadillas Recipe
"My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. —Darlene Brenden, Salem, Oregon..."
INGREDIENTS
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1-1/2 cups shredded Monterey Jack or pepper jack cheese
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1 cup fresh or frozen corn
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3 green onions, thinly sliced
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1/4 cup chopped fresh cilantro
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2 tablespoons sour cream
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1 tablespoon minced chipotle peppers in adobo sauce
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4 flour tortillas (8 inches)
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1 teaspoon canola oil
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Guacamole, optional
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