Adapted from eatfresh.org
Provided by the Auburn Interfaith Food Closet
RECIPE TYPE: Main Dish
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 25 minutes
INGREDIENTS:
· 1/2 cup (about 1/2 medium) green bell pepper, chopped
· 1/2 cup corn kernels, frozen (thawed) or canned (drained)
· 1/2 cup (about 1/2 medium) onion, chopped
· 1/2 teaspoon oil (for sautéing)
· 1/2 cup (about 1 Roma) tomato, chopped
· 2 tablespoons cilantro, chopped (optional)
· 8 small flour tortillas (6”)
· 2 cups shredded cheese
· Salt and pepper, to taste
· Salsa and/or sour cream, to dip (optional)
DIRECTIONS:
1. Wash hands. Sauté the corn kernels, bell pepper, and onion in 1/2 teaspoon oil in a skillet over medium heat, and cook until soft, about 5 minutes.
2. Add tomato, and continue to cook for 1-2 minutes, until tomato is soft. Add salt and pepper to taste.
3. Turn off the heat, and stir in cilantro (if using).
4. Heat a tortilla in a large clean skillet until soft, dividing the cheese and vegetables between the tortillas as you go.
5. Cook tortilla until cheese melts. Fold over, and flip to cook on other side, until tortilla is crisp and browned.
6. Repeat process until all quesadillas are made. Cut each tortilla into quarters. Serve warm with salsa, and/or sour cream.
