Corn And Sun-Dried Tomato Quesadilla With Smoked Mozzarella
.
Yield
1 servingsPrep
6 minCook
8 minReady
16 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | teaspoon |
olive oil
|
|
| 2 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
nonstick cooking spray
|
* |
| ⅓ | cup |
corn
fresh or frozen, thawed |
|
| 1 | tablespoon |
red onion
chopped |
|
| 1 ½ | teaspoons |
sprinkles
sun-dried tomato |
* |
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 1 | ounce |
smoked mozzarella cheese
shredded, about 1/4 cup |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | ml |
olive oil
|
|
| 2 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 79 | ml |
corn
fresh or frozen, thawed |
|
| 15 | ml |
red onion
chopped |
|
| 7.5 | ml |
sprinkles
sun-dried tomato |
* |
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 28.9 | ml/g |
smoked mozzarella cheese
shredded, about 1/4 cup |
*
|
Directions
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.
