Corn Quesadillas
Corn, peppers and onions give these quesadillas a kick in the pants.
- 1 small red onion
- ½ red or orange pepper
- 7-ounce canned corn
- 1 cup cheddar cheese
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 4-5 flour or corn tortillas
- ¼ cup salsa
Preheat the oven broiler.
Chop up the red onion and the pepper, drain the canned corn and (kids, ask an adult to help you) grate the cheddar cheese.
Heat oil in a pan and stir-fry onion and pepper for 3 minutes.
Add corn and cook for 2 minutes until the onion and pepper are soft. Add vinegar and honey—after 1 minute remove from heat.
Spread half of each tortilla with a heaping tablespoon of salsa. Then add some of the corn mixture.
Sprinkle a little cheese over the salsa and corn mixture. Make sure you don't use too much since you will need some cheese to put on top of each tortilla.
Roll the tortillas up and place on a cookie sheet. Sprinkle the rest of the cheese, and broil the quesadillas for 1-2 minutes until the filling is hot and the cheese topping is lightly golden.
- Check out our Hispanic Heritage page for even more Hispanic Heritage content.
Provided byDK Publishing and Annabel Karmel
Author ofThe Toddler Cookbook, 2008
© DK Publishing and Annabel Karmel 2008
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