Corn, Scallion and Red Pepper Quesadilla

Name: Corn, Scallion and Red Pepper Quesadilla
Yield: 4 servings
Cuisine: american
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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For a satisfying meal ready in less than 15 minutes, layer large flour tortillas (popular in Northern Mexico and the United States) with vegetables and Monterey jack cheese and bake until golden and melty!

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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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