Corn Quesadillas

Ingredients:

1-1/2 cups shredded Monterey jack cheese

1 cup fresh or frozen corn

3 green onions, thinly sliced

4 flour tortillas*

1 tsp canola oil (or substitute your own oil)

Optional toppings: cilantro, sour cream, peppers, & guacamole

Directions:

Toss the first 3 ingredients in a large bowl. Next, lightly brush the tops of 2 tortillas with 1/2 tsp oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil.
Place a large skillet over medium-heat. In 2 batches, cook quesadillas 1-2 mins on each side or until golden brown. Cut each quesadilla into 6 wedges. Add toppings if desired.

*See Make your own Tortillas for a scratch recipe