Spicy Corn Quesadillas

I collect quesadilla recipes and this is a great meatless one. It is the best with corn cut fresh from the cob.

• Ready In: 52 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  medium onion, chopped
• 2  cloves garlic, minced
• 1  carrot, grated
• 1  fresh  jalapeno pepper, seeded and minced
• 3  cups corn, fresh,frozen,or canned cut
• 2  teaspoons ground cumin
• 1  teaspoon ground coriander
• 1 -2  teaspoon  chopped fresh cilantro
•  salt and pepper
• 1 1⁄2 cups monterey jack cheese or 1 1⁄2 cups cheddar cheese (I use half of each)
• 8  flour tortillas (8-10 inch)

Directions

1. Let the oil heat in a large skillet.
2. Add the onion and garlic; saute for 5 minutes or until the onion is softened.
3. Add in the carrot; saute for 2 mintues.
4. ADd the jalapeno pepper, corn, cumin, coriander, and cilantro; stir to combine.
5. Cover and cook for 3-4 minutes; stir often.
6. Add salt and pepper to taste; remove skillet from heat.
7. Add in the cheese; stir.
8. Cover and let stand for a minute or two, until the cheese is partly melted.
9. Spread 1/8 of the filling onto the lower half of each tortilla--leave 1/2 inch border from the edge.
10. Fold the plain half of the tortilla over the filling.
11. Place the quesadilla in a heated, lightly oiled skillet and cook 2-3 minutes on each side or until the cheese is melted and filling is heated.
12. Cut into wedges and serve.