Egg and Corn Quesadilla

Great for Fridays during Lent!

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 1  medium onion, chopped
• 1  medium green pepper, chopped
• 1  garlic clove, minced
• 3  cups corn
• 1  teaspoon  minced chives
• 1⁄2 teaspoon dried cilantro
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  cup Egg Beaters egg substitute
• 4 (10 inch)  flour tortillas
• 1⁄2 cup salsa
• 1  cup low-fat sour cream
• 1  cup low-fat cheddar cheese, shredded
• 1  cup fat free mozzarella cheese, shredded

Directions

1. Spray a skillet with nonstick spray and saute onion, green pepper, and garlic til tender.
2. Add the corn, chives, cilantro, salt, and pepper and cook until heated through, about 3 minutes.
3. Stir in Egg Beaters; cook until completely set, stirring occasionally.
4. Remove from heat and gently stir in salsa.
5. Place one tortilla on a lightly greased baking sheet or pizza pan; top with 1/3 of the corn mixture and sour cream.
6. Sprinkle with 1/4 of cheeses.
7. Repeat layers twice.
8. Top with remaining tortilla and cheeses.
9. Bake at 350 degrees for 15 minutes or until cheese is melted.
10. Cut into wedges and serve with additional salsa and sour cream, if desired.