Cheesy Smoked Corn Quesadillas
This recipe makes 18 pieces servings
Nutritional Info |
|
|---|---|
| Per Piece: about | - |
| cal | 83 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 11 mg |
| sodium | 175 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 4 |
| vit A | 3 |
| vit C | 10 |
| folate | 5 |
Crisp, golden mini-wedges envelop delicious melting cheese flecked with colourful vegetables. Look for a variety of smoked cheeses, such as mozzarella and Gruy?, in the delicatessen section of most grocery stores.
Ingredients
-
1 can (12 oz/341 mL) corn kernels, drained
1-1/2 cups (375 mL) shredded smoked Gouda processed_cheese
1/2 cup (125 mL) diced sweet red or green pepper
1 tbsp (15 mL) minced jalape?epper
6 small flour tortillas
Preparation
In bowl, combine corn, cheese, red pepper and jalape?epper; spoon over bottom half of each tortilla. Fold over.
Heat nonstick skillet over medium heat. Cook tortillas for about 3 minutes per side or until golden brown and cheese is melted. Let stand for 5 minutes before cutting into 3 wedges each.
Additional information :
Variation:
Smoked Sun-Dried Tomato Corn Quesadillas: Substitute oil-packed sun-dried tomatoes for the jalape?epper.
- Keywords : Appetizers; Tex-Mex; New Year's; Skillet; Corn; Jalapeno pepper; Cheese; Red pepper; Green pepper;
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