Roasted Corn Quesadillas with Tomatillo Salsa

Serving Size
2 wedges and about 1 1/2 tablespoons salsa
Prep Time
20 min
Cook Time
20 min
Roasted Corn Quesadillas with Tomatillo Salsa

Nutrition Information

Calories 125
Fat 4 g
Saturated fat 1.3 g
Protein 5.2 g
Carbs 19.2 g
Cholesterol 3 mg
Sodium 160 mg
Fiber 2.4 g
Health Benefit
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  1. Prepare Tomatillo Salsa.
  2. Heat 1/2 teaspoon oil in a large skillet over medium-high heat; add corn, and sauté 3 minutes or just until corn begins to brown. Add bell pepper and sauté 1 minute; remove from pan and set aside.
  3. Brush 1 side of each tortilla with 1/4 teaspoon oil; place 1 tortilla in pan, oil side down. Sprinkle evenly with 1/3 of corn mixture, 1/3 of cheese, and 1/3 of jalapeño pepper; top with 1 tortilla, oil side up. Cook 3 minutes or until lightly browned on bottom and cheese begins to melt. Carefully turn quesadilla; cook 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut into 4 wedges, using a serrated knife. Repeat procedure with remaining tortillas, corn, cheese, and jalapeño pepper. Serve immediately.
Oxmoor House Healthy Eating Collection, Oxmoor House 2004