Corn Quesdillas

I took a mother and child cooking class with my youngest son and we learned this yummy recipe

• Ready In: 15 mins
• Serves: 4-5
• Yields: 4 quesdillas

Ingredients

• 1  small red onion
• 1⁄2 red bell pepper
• 0.5 (7 ounce) can  canned corn
• 1  tablespoon olive oil
• 1  tablespoon  balsamic vinegar
• 1  tablespoon honey
•  tortilla
• 1⁄4 cup mild salsa or 1⁄4 cup  thick tomato sauce
• 1  cup  shredded cheddar cheese

Directions

1. Chop red onion and pepper, and drain canned corn. Heat oil in a pan and stir-fry the onion and pepper for approximately 3 minutes. Add corn and cook for about 2 minutes more or until the onion and pepper are soft. Add balsamic vinegar and honey, then remove from heat after about 1 minute.
2. 2. Preheat the broiler. Spread half of each tortilla with a heaping tablespoon of salsa or tomato sauce. Divide corn mixture between the tortillas. Scatter about 2⁄3 of the cheese over the salsa and corn mixture on each tortilla, then roll them up and place on a cookie sheet. Scatter remaining cheese on top. Broil quesadillas for 1 to 2 minutes until the filling is hot and the cheese topping is lightly golden.