Spicy Beef Quesadillas

A Pillsbury recipe. Very good indeed. I used corn right off the cob, green onions from the garden and added the sour cream to the filling before I made the quesadilla. I did use just a little more cumin and chill powder than called for but I like those two flavors together. I also spray the outside of my quesadillas with cooking spray so they get nice and crispy.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb lean ground beef
• 1  cup frozen corn or 1  cup corn, from a can
• 1⁄4 cup  chopped green onion
• 2  teaspoons chili powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cumin
• 4 (8 -10 inch)  flour tortillas
• 5  ounces  shredded monterey jack pepper cheese
• 1⁄4 cup  thick'n chunky salsa
• 1⁄4 cup sour cream

Directions

1. In medium skillet, cook ground beef, corn and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
2. Stir in chili powder, salt and cumin. Cook 1 minute.
3. Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Place 1 tortilla in skillet. Layer tortilla with 1/3 cup cheese and 1/4 cup of beef mixture. Fold tortilla over. Cook over medium hear for 2 minutes. Carefully turn quesadilla; cook an additional 2 minutes.
4. Repeat with remaining tortillas and filling. Cut each quesadilla into wedges. Serve quesadillas with salsa and sour cream.