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Spicy Corn Quesadillas
MyCookbook Recipe Database
MyCookbook Member: SueB828
Recipe Category: Vegetarian
Recipe Preparation Level: easy
Prep. Time: 20 minutes
2 tablespoons vegetable oil
1 medium onion, chopped (about 1 cup)
2 garlic cloves, minced or pressed
1 medium carrot, grated (about 1/2 cup)
1 fresh chile, minced (seeded for a milder "hot"), or 1/8 teaspoon cayenne or to taste
3 cups fresh, frozen, or canned cut corn
2 teaspoons ground cumin
1 teaspoon coriander
1 - 2 teaspoons chopped fresh cilantro (optional)
salt and ground black pepper to taste
1-1/2 cups grated Monterey Jack or cheddar cheese, or cubed cream cheese
8 tortilla (8 to 10 inch)
Heat the oil in a skillet and add the onion and garlic. Saute on medium heat for about 5 minutes, until the onions begin to soften. Stir in the grated carrot and saute for 2 more minutes. Add the chile or cayenne, corn, cumin, coriander, and optional cilantro and cook, covered, for 3 or 4 minutes, stirring often. Add salt and pepper to taste and remove from the heat. Stir the cheese into the hot vegetables. Cover and let stand for a few minutes, until the cheese partially melts. Lightly oil a heavy skillet and warm on medium heat. Spread one-eighth of the filling on one-half of each tortilla. Fold the plain half of the tortilla over the filling. Place the quesadillas (as many as you are cooking or as many as will fit) in the heated skillet and cook each side for 2 or 3 minutes, until the filling is hot. Add more oil to the skillet if necessary, and cook the remaining quesadillas.
NOTE: I find a nonstick skillet works great without the need for oiling.
Nutrition (per quesadilla):
565 calories; 19.9 g protein; 26.5 g fat; 67.3 g carbohydrate; 435 mg sodium; 45 mg cholesterol
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