Categories: Appetizers, Quesadillas, Tex-Mex
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
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Let the oil heat in a large skillet.
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Add the onion and garlic; saute for 5 minutes or until the onion is softened.
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Add in the carrot; saute for 2 mintues.
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Add the jalapeno pepper, corn, cumin, coriander, and cilantro; stir to combine.
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Cover and cook for 3-4 minutes; stir often.
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Add salt and pepper to taste; remove skillet from heat.
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Add in the cheese; stir.
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Cover and let stand for a minute or two, until the cheese is partly melted.
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Spread 1/8 of the filling onto the lower half of each tortilla—leave 1/2 inch border from the edge.
- Fold the plain half of the tortilla over the filling.
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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.
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Cut into wedges and serve.