8 (6-inch) flour tortillas
½ teaspoon olive oil
1 medium red onion, thinly sliced
1 large red bell pepper, thinly sliced
1 cup frozen corn kernels
1 teaspoon ground cumin
¾ teaspoon dried oregano
¼ cup chopped cilantro
1 tablespoon fresh lime juice
1½ cups shredded reduced-fat Monterey Jack or cheddar cheese
1 cup salsa
¼ cup reduced-fat sour cream
Once Americans discovered quesadillas in the eighties, there was no turning back. Our version is baked in the oven, making it an extra-easy choice for a weeknight supper. If you’d rather not heat up the oven, prepare the quesadillas one at a time in a nonstick skillet sprayed with nonstick spray.
1. Adjust the oven racks to divide the oven into thirds; preheat the oven to 375ºF. Arrange 4 of the tortillas on a baking sheet.
2. Heat a nonstick skillet over medium heat. Swirl in the oil, then add the onion and pepper.
Sauté until softened, 6 minutes. Stir in the corn, cumin, and oregano.
Cook until the vegetables are tender-crisp, 4 minutes more. Remove from the heat; stir in the
cilantro and lime juice.
3. Sprinkle half of the cheese evenly over the tortillas on the baking sheet, leaving a 1/2-inch border.
Spoon the vegetable mixture on top, dividing evenly among the tortillas and spreading level. Sprinkle on the remaining cheese and top with the 4 remaining tortillas, pressing lightly on top.
4. Bake until golden brown and the cheese is melted, 10 minutes, rotating the baking sheet halfway through.
Cut each quesadilla into 8 wedges and serve with the salsa and sour cream.
This Summer’s Best Beach ReadsReady for summer? Here are cool beach reads to entertain you while you sip on...
Preparing for Trinity SundayIt is a celebration of Christian doctrine and lasts one day, but we can make...
More from Beliefnet