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16 minutes
Prep: 6 minutes
Cook: 8 minutes
158 calories per serving view nutrition facts
1 servings
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| 1/4 | teaspoon | olive oil | |
| 2 | each | corn tortillas (6-inch) | |
| 1 | x | nonstick cooking spray | |
| 1/3 | cup | corn kernels | fresh or frozen, thawed |
| 1 | tablespoon | red onion | chopped |
| 1 1/2 | teaspoons | sprinkles | sun-dried tomato |
| 1/8 | teaspoon | salt | |
| 1/8 | teaspoon | black pepper | freshly ground |
| 1 | ounce | smoked mozzarella cheese | shredded, about 1/4 cup |
Pour oil onto one side of a tortilla.
Place second tortilla over oiled side of first tortilla, and rub tortillas together to spread oil evenly over both tortillas.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add corn; cook 4 minutes or until lightly browned, stirring occasionally.
Place corn in a bowl.
Add onion, sun-dried tomato, salt, and pepper to pan; sauté 1 minute.
Add to the corn mixture.
Wipe pan with paper towels; recoat with cooking spray.
Heat pan over medium-high heat.
Place one tortilla, oiled side down, in pan.
Sprinkle 2 tablespoons cheese over tortilla; top with corn mixture.
Sprinkle with remaining 2 tablespoons cheese; top with remaining tortilla, oiled side up.
Cook 2 minutes on each side or until cheese melts and tortilla is crisp.
Cut into 4 wedges.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 329mg | 14% |
| Total Carbohydrate 35.0g | 12% |
| Dietary Fiber 4.0g | 18% |
| Sugars 18.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 2% | Vitamin C | 32% | |
| Calcium | 7% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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