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Corn, Scallion and Red Pepper Quesadilla

Recipe courtesy of Food Network Kitchen

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Corn, Scallion and Red Pepper Quesadilla

Name: Corn, Scallion and Red Pepper Quesadilla
Yield: 4 servings
Cuisine: mexican
Ingredients: 4 large flour tortillas; 1 cup Monterey jack cheese, grated; 1/2 cup fresh or frozen corn, thawed; 1/2 scallion, thinly sliced; 1/2 red bell pepper, seeded and chopped; 2 tablespoons chopped cilantro

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Level: Easy

Yield: 4 servings

Level: Easy

Yield: 4 servings

Ingredients

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4 large flour tortillas

1 cup Monterey jack cheese, grated

1/2 cup fresh or frozen corn, thawed

1/2 scallion, thinly sliced

1/2 red bell pepper, seeded and chopped

2 tablespoons chopped cilantro

Directions

Preheat oven to 375 degrees. Place 2 tortillas on baking sheet and top with cheese, corn, scallion, red pepper and cilantro. Top with remaining two tortillas and bake for 10 minutes or until cheese melts. Alternative: Substitute any leftover cooked vegetables for fresh vegetables.

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Corn, Scallion and Red Pepper Quesadilla

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