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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.