Corn And Sun-Dried Tomato Quesadilla With Smoked Mozzarella

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.