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Categories:Viewed: 39 - Published at: 9 years ago
Ingredients
- 2 teaspoons olive oil
- 1 cup frozen corn kernels, thawed
- 2 jalapeno chilies, seeded, minced
- 1 teaspoon dried oregano, crumbled
- Olive oil
- 8 7-inch flour tortillas
- 2 cups grated Fontina cheese (about 8 ounces)
Method
- Heat 2 teaspoons oil in heavy medium skillet over medium heat.
- Add corn, chilies and oregano and saute 2 minutes.
- Remove from heat.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.)
- Heat clean heavy medium skillet over medium heat.
- Brush with oil.
- Add 1 tortilla.
- Cover with 1/2 cup cheese and 1/4 of corn mixture.
- Top with another tortilla.
- Cook until tortillas are brown and cheese melts, about 2 minutes per side.
- Transfer to work surface.
- Repeat with remaining ingredients, forming 4 quesadillas in total.
- Cut each into 8 wedges.
