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.