Fontina, corn and jalapeno quesadillas

1 servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
1 cup Frozen corn kernels; thawed
2 Jalapeno chilies; seeded, minced
1 teaspoon Dried oregano; crumbled
Olive oil
8 Flour tortillas; (7-inch)
2 cups Grated Fontina cheese; (about 8 ounces)

Directions

Heat 2 teaspoons oil in heavy medium skillet over medium heat. Add corn, chilies and oregano and saute 2 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Heat clean heavy medium skillet over medium heat. Brush with oil. Add 1 tortilla. Cover with ½ cup cheese and ¼ of corn mixture. Top with another tortilla. Cook until tortillas are brown and cheese melts, about 2 minutes per side. Transfer to work surface. Repeat with remaining ingredients, forming 4 quesadillas in total. Cut each into 8 wedges.

Serves 4.

Bon Appetit March 1993

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