Roasted Corn Quesadillas
Grated mozzarella folded into the corn mixture helps hold these spicy-sweet quesadillas together. Cut into wedges and serve as an appetizer, or pair with a salad for a light meal.
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Grated mozzarella folded into the corn mixture helps hold these spicy-sweet quesadillas together. Cut into wedges and serve as an appetizer, or pair with a salad for a light meal.
Ingredients
- 3 cups Roasted Confetti Corn
- 2 8-oz. balls fresh mozzarella, grated
- 6 8-inch flour tortillas
- 6 Tbs. cilantro leaves, divided, optional
- 11/2 cups prepared peach salsa
Preparation
1 | Combine Roasted Confetti Corn and mozzarella in bowl. Spread heaping 1/2 cup mixture on half
of each tortilla, and sprinkle with 1 Tbs. cilantro (if using). Fold tortillas in half over filling.
2 | Cook each tortilla in dry skillet over medium heat 2 minutes per side, or until mozzarella has melted and tortillas are crisp and brown. Serve with salsa.
Nutrition Information
- Calories 502
- Carbohydrate Content 57 g
- Cholesterol Content 62 mg
- Fat Content 22 g
- Fiber Content 6 g
- Protein Content 20 g
- Saturated Fat Content 12 g
- Sodium Content 678 mg
- Sugar Content 18 g