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Vegetable Quesadillas W/ Fiesta Corn Sal




Source of Recipe


Southern Living






List of Ingredients



• 2 (15 1/4-ounce) cans corn with red and green peppers, drained and divided
  
• 1 small jalapeño pepper, seeded and minced (optional)
  
• 3 tablespoons minced purple onion
  
• 1 small tomato, peeled, seeded, and diced
  
• 2 tablespoons lime juice
  
• 1 tablespoon olive oil
  
• 1 (8-ounce) package Southwestern pinto beans and rice, cooked
  
• 6 (8-inch) flour tortillas
  
• 1 1/2 cups (6 ounces) shredded Monterey Jack cheese with peppers
  
• Topping: sour cream, chopped fresh cilantro
  






Instructions



1. Stir together 1 can corn, jalapeño pepper, if desired, and next 4 ingredients. Cover and chill.
   
2. Stir together pinto beans and rice mixture and remaining 1 can corn. Place 1/2 cup mixture on each flour tortilla; sprinkle evenly with 1/4 cup shredded Monterey Jack cheese, and fold tortilla in half.
   
3. Cook quesadillas in a nonstick skillet coated with vegetable cooking spray over medium-high heat about 2 minutes on each side or until cheese melts. Serve with corn salsa and desired toppings.
   
   






Final Comments


Yield: Makes 6 servings